Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until it's browned and the juices evaporate. Set the chicken aside.
• Stir the sauce, vegetables and cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
• Stir the chicken in the skillet and heat through. Serve over the spaghetti.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breast, cut into strips
• 1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
• 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots)
• 0.25 cup grated Parmesan cheese
• 12 ounces (3/4 of a 1 pound package) spaghettior linguine, cooked and drained (about 6 cups)