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
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.