Zucchini chicken spaghetti
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .