Fettuccine Primavera

• 1/2 lb. chicken breasts, boneless, skinless, cut into 1/2 inch cubes
• 1/2 c. onions, chopped
• 2 Tbsp. vegetable oil
• 1 c. mushrooms, sliced
• 1 c. julienne cut zucchini
• 1 c. julienne cut red pepper
• 1 can (27 1/2 oz.) Hunt's traditional spaghetti sauce
• 2 c. fresh spinach, cut into 1/4 inch strips
• 1/2 lb. fettuccine, cooked according to pkg. directions
• 1 c. Provolone cheese, shredded

1. In large skillet, saute chicken and onion in hot oil until chicken is no longer pink.
2. Add vegetables and saute 2 minutes longer.
3. Add spaghetti sauce.
4. Simmer uncovered 10 minutes or until chicken is cooked through.
5. Stir in spinach and let cook 3 to 5 minutes longer.
6. Serve over hot cooked fettuccine and top with cheese.

chicken breasts, onions, vegetable oil, mushrooms, julienne, julienne, sauce, fresh spinach, directions, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410365 (may not work)