Zucchini Chicken Spaghetti

Categories: Poultry

Serves: 4 Servings

Ingredients:

7 oz Uncooked spaghetti
1 tb Oil
1 c Thinly sliced zucchini
1 sm Onion; thinly sliced,
-separated into rings
1 1/2 c Cubed cooked chicken
1 Jar (32-oz) spaghetti sauce
1 cn (4-oz) mushroom pieces &
-stems drained

Instructions:
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 , a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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