Janet'S Fettucine Primavera

• 1/2 lb. skinless chicken breast filets, cut in 1/2-inch cubes
• 1/2 c. sliced onion
• 2 Tbsp. vegetable oil
• 2 c. small whole mushrooms
• 1 c. each: julienne cut zucchini and red bell pepper
• 1 can or jar spaghetti sauce (27 1/2 oz.)
• 1/2 lb. deveined and shelled medium raw shrimp
• 2 c. fresh spinach, cut into 1/4-inch strips
• 1/2 lb. fettucine, cooked according to pkg. directions, rinsed and drained
• shredded Provolone or Mozzarella cheese

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 and shrimp.
4. Simmer, uncovered, 10 minutes or until shrimp turns pink and chicken is cooked through. Stir in spinach and let cook 3 to 5 minutes longer.
5. Serve over hot, cooked fettucine and top with Provolone.
6. Makes 4 to 6 servings.
7. The shrimp may be cooked first and then put in at the end.

chicken breast filets, onion, vegetable oil, mushrooms, zucchini, shrimp, fresh spinach, fettucine, provolone

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044235 (may not work)