Spaghetti with Chunky Chicken-Vegetable Sauce

  • Prep10 min.
  • Total30 min.
  • serv 5

Sautéed chicken and tender zucchini simmer briefly in robust Italian sauce to top hot spaghetti with a dusting of Parmesan.

POSTED IN: Dinner, Popular, Quick & Easy, Tomato Sauce


  • 1

    tablespoon vegetable oil

  • 1

    pound skinless, boneless chicken breast half or thighs, cut into cubes

  • 1

    jar (24 ounces) Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce

  • 2

    small zucchini, sliced (about 2 cups)

  • 10

    ounce thin spaghetti, prepared according to package directions (about 6 cups)


    to taste Grated Parmesan cheese


    • 1

      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.

    • 2

      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.

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