Chicken -Vegetable Spaghetti

Name: Chicken -Vegetable Spaghetti
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

12 ingredients

8 steps

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.