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 \N | 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, .