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