Chunky Cheese Spaghetti

Name: Chunky Cheese Spaghetti
Ingredients: 4 boneless, skinless chicken breast halves, sliced into strips (about 1 1/4 lb.); 1 large red pepper, coarsely chopped; 1 garlic clove, minced; 2 c. shredded part-skim Mozzarella cheese (8 oz.); 1 Tbsp. oil (Heart Beat); 1 lb. zucchini, cut into 1/2-inch slices; 1 large green pepper, coarsely chopped; 1/4 c. chopped green onions; 1 (26 oz.) jar spaghetti sauce; 8 oz. spaghetti, cooked and drained; 2 Tbsp. fresh chopped parsley

11 ingredients

8 steps

Ingredients

4 boneless, skinless chicken breast halves, sliced into strips (about 1 1/4 lb.)
1 large red pepper, coarsely chopped
1 garlic clove, minced
2 c. shredded part-skim Mozzarella cheese (8 oz.)
1 Tbsp. oil (Heart Beat)
1 lb. zucchini, cut into 1/2-inch slices
1 large green pepper, coarsely chopped
1/4 c. chopped green onions
1 (26 oz.) jar spaghetti sauce
8 oz. spaghetti, cooked and drained
2 Tbsp. fresh chopped parsley

Directions

1

Cook chicken in oil (about 5 to 8 minutes).
2

Remove chicken from pan; drain all but 1 tablespoon oil.
3

Add next 5 ingredients; cook and stir over medium heat until tender.
4

Add chicken and spaghetti sauce.
5

Cook until thoroughly heated.
6

Add 1 cup of cheese; cook just until cheese melts.
7

Pour over cooked spaghetti; sprinkle with remaining 1 cup of cheese and parsley. Yield:
8

4 to 6 servings.