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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My mom came up with this when I was a kid because there wasn't much else to fix. Years later, it's a go-to recipe in my own home. Great for those busy school nights. Ingredients:
1 (8 ounce) package whole wheat spaghetti (i love ronzoni smart taste) |
1 medium onion, diced |
4 ounces white mushrooms, sliced (optional) |
1 lb boneless skinless chicken, cubed |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon dried italian herb seasoning |
1 (16 ounce) package california-blend frozen vegetables, thawed |
1 cup italian dressing, zesty |
1/4 cup fresh parmesan cheese |
reserved pasta water |
Directions:
1. Break spaghetti in half and cook just to al dente according to package directions. Before draining, reserve about a cup of the cooking water.
2. Meanwhile, in a large skillet coated with nonstick spray over medium-high heat, saute onion and mushrooms until golden.
3. Sprinkle chicken with pepper and italian seasoning. Add to skillet and cook just until browned, 3 to 4 minutes.
4. Add thawed vegetables, cover, and reduce heat to medium-low. Cook 5-7 minutes or until vegetables are tender-crisp.
5. Stir in pasta, dressing and cheese. Cook until warmed through.
6. If mixture becomes dry, gradually add reserved water as needed.
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