Cooking Directions

• 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.
• 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.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halvesor thighs, cut into cubes
• 1 jar (23.75 ounces) Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
• 2 small zucchini, sliced (about 2 cups)
• 10 ounces thin spaghetti, prepared according to package directions (about 6 cups)
• 2 tablespoons grated Parmesan cheese