Spaghetti with Chunky Chicken-Vegetable Sauce

Campbell's Spaghetti with Chunky Chicken-Vegetable Sauce Recipe

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

At a glance

Prep

10 min.

Total

30 min.

Serves

5

Servings: 2 cups each

Cook: 20 min.

Made With

  • Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce

    Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce

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What You'll Need

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

How to Make It

  • 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.

  • 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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RID#25602