Sautéed chicken and tender zucchini simmer briefly in robust Italian sauce to top hot spaghetti with a dusting of Parmesan.
cost per recipe: $8.44
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.
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.
I used ground turkey instead of chicken breasts, and spiral gluten free pasta. I used Roasted Garlic and Herb Prego, and the meal was just delicious!
I really liked this! So did my husband and 18 month old. A healthy variation to spaghetti! Complete meal with a salad and garlic bread. So simple to make and rather quick, too.
Spaghetti with Chunky Chicken-Vegetable Sauce
This was a nice easy weeknight meal. Several moving parts at once but they all come together well at the end. The only thing it needs is more spice. Tips for those making it: be sure to cut the zucchini in thin slices, enough so that it cooks easily. I would put it in before the sauce so the slices become soft. The other thing is to be sure of is to cut the chicken into smallish chunks so that they cook faster.
Super easy and delicious! Perfect for a girl who doesn't like to cook!
This is a refreshingly different way to have spaghetti rather than just the old standby of hamburger spaghetti sauce.....we loved it!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.