Yield: 4 Servings
|7 ounces||Uncooked spaghetti|
|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, .