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Spaghetti with Chunky Chicken-Vegetable Sauce

Image of prepared Spaghetti with Chunky Chicken-Vegetable Sauce recipe
  • prep time: 10 min
  • total time: 30 min
  • serves: 5 people
  • calories: 430 1 serving

Sautéed chicken and tender zucchini simmer briefly in robust Italian sauce to top hot spaghetti with a dusting of Parmesan.


  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halvesor thighs, cut into cubes
  • 1 jar (24 ounces) Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
  • 2 small zucchini, sliced (about 2 cups)
  • 10 ounces thin spaghetti, prepared according to package directions (about 6 cups)
  • 2 tablespoons grated Parmesan cheese


  • Step 1

    Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned. Remove the chicken from the skillet. Pour off any fat.

  • Step 2

    Stir the sauce and zucchini in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the zucchini is tender. Serve over the spaghetti. Sprinkle with the cheese.

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Made With

Calories 430
Total Fat 8 g
Sat. Fat 1.4 g
Trans Fat 0 g
Cholesterol 56 mg
Sodium 591 mg
Total Carb 56 g
Dietary Fiber 4 g
Sugar 11 g
Added Sugars 3 g
Protein 30 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 18 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.