Spaghetti with Chunky Chicken-Vegetable Sauce

Sauteed chicken and tender zucchini simmer briefly in robust Italian sauce to top hot spaghetti with a dusting of Parmesan.

Spaghetti with Chunky Chicken-Vegetable Sauce
10 mins
30 mins
by 3.5 2  people
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Chicken Spaghetti, Pasta, Spaghetti
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  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast or thighs, cut into cubes
  • 1 24 ounce jar Prego® Chunky Garden Tomato, Onion and Garlic Italian Sauce
  • 2 small zucchini, sliced (about 2 cups)
  • 6 cups hot cooked thin spaghetti
  • Grated Parmesan cheese
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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. Remove the chicken from the skillet. Pour off any fat.
Stir the sauce and zucchini in the skillet and heat to a boil. Return the chicken to skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the zucchini is tender. Serve over the spaghetti. Sprinkle with the cheese.
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