Chicken -Vegetable Spaghetti |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Southern Living Ingredients:
2 tablespoons olive oil |
4 boneless skinless chicken breast halves, cut into 2 inch strips |
3 medium zucchini, cut in half lenghthwise and sliced (about 1 lb.) |
1 large green bell pepper, coarsely chopped |
1/2 lb fresh mushrooms, sliced |
1/4 cup chopped onion |
2 garlic cloves, minced |
1 (30 ounce) jar spaghetti sauce |
salt and pepper |
2 cups shredded mozzarella cheese, divided |
12 ounces spaghetti, uncooked |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a large skillet.
2. Add chicken; cook, stirring constantly, until no longer pink.
3. Drain chicken, and set aside, reserving 1 tablespoon drippings in skillet.
4. Add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender.
5. Stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally.
6. Stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often.
7. Cook spaghetti according to package directions; drain.
8. Arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley.
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