Chunky Cheese Spaghetti

• 4 boneless chicken breast halves, sliced into 2 inch strips
• 2 Tbsp. olive oil
• 3 medium zucchini, cut in half lengthwise then into 1/2 inch slices
• 1 green pepper coarsely chopped
• 1 red pepper, coarsely chopped
• 8 oz. mushrooms, halved
• 1/4 c. chopped onion
• 1 garlic clove, minced
• 1 jar (26 oz.) spaghetti sauce
• 1 c. shredded Mozzarella cheese
• 1 lb. spaghetti, cooked and drained
• 2 Tbsp. chopped fresh parsley

1. Cook chicken in skillet until no longer pink.
2. Remove chicken from pan; drain all but 1 tablespoon oil.
3. Add zucchini, peppers, mushrooms, onion and garlic to skillet.
4. Cook and stir over medium-high heat until crisp-tender.
5. Add chicken and spaghetti sauce.
6. Cook until thoroughly heated.
7. Add the cheese.
8. Cook and stir just until cheese melts.
9. Pour sauce over cooked spaghetti. Sprinkle with parsley.

chicken breast halves, olive oil, zucchini, green pepper, red pepper, mushrooms, onion, garlic, spaghetti sauce, mozzarella cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914307 (may not work)