Easy Chicken-Vegetable Italiano

Sauteed chicken is tossed with hearty pasta sauce, Parmesan and mixed vegetables, then served over hot linguine for a delicious one-dish supper.

  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast, cut into strips
  • 1 24 ounce jar Prego® Fresh Mushroom Italian Sauce
  • 1 16 ounce bag frozen vegetable combination (broccoli, cauliflower, carrots)
  • 1/4 cup grated Parmesan cheese
  • 3/4 1 pound package spaghetti or linguine, cooked and drained (about 6 cups)
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Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned and the juices evaporate. Set the chicken aside.
Stir the sauce, vegetables and cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Stir the chicken in the skillet and heat through. Serve over the spaghetti.
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