Pasta with Chicken-Vegetable Marinara Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
cooking spray |
1 cup chopped onion |
1 cup chopped green bell pepper |
2 garlic cloves, minced |
3/4 pound skinned, boned chicken breast, cut into bite-size pieces |
2 cups low-fat spaghetti sauce |
3/4 cup sliced zucchini |
1/2 cup water |
1 tablespoon red wine vinegar |
2 teaspoons dried italian seasoning |
1/4 teaspoon salt |
1 (8-ounce) package presliced mushrooms |
4 cups hot cooked penne (about 2 1/2 cups uncooked tubular pasta) |
1/4 cup grated parmesan cheese |
fresh thyme (optional) |
Directions:
1. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add chicken; sauté 3 minutes. Stir in spaghetti sauce and next 6 ingredients (spaghetti sauce through mushrooms); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender, stirring occasionally. Serve over pasta; sprinkle with cheese. Garnish with thyme, if desired.
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