Zucchini chicken spaghetti

Yield: 4 Servings

Measure Ingredient
7 ounces Uncooked spaghetti
1 tablespoon Oil
1 cup Thinly sliced zucchini
1 small Onion; thinly sliced, separated into rings
1½ cup Cubed cooked chicken
1 Jar (32-oz) spaghetti sauce
1 can (4-oz) mushroom pieces & stems drained

Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Cook and stir zucchini and onion for 3 minutes or until vegetables are crisp-tender. Stir in chicken, spaghetti sauce and mushrooms; cook until thoroughly heated. Serve over cooked spaghetti. If desired, sprinkle with grated Parmesan cheese. Four servings.

CALORIES: 590 SODIUM: 1290MG CHOLESTEROL: 45MG FAT: 19G

CARBOHYDRATE: 77G SAT: 3G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .

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