Pasta With Chicken-Vegetable Marinara Sauce

• 1 tablespoon olive oil
• Cooking spray
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 garlic cloves, minced
• 3/4 pound skinned, boned chicken breast, cut into bite-size pieces
• 2 cups low-fat spaghetti sauce
• 3/4 cup sliced zucchini
• 1/2 cup water
• 1 tablespoon red wine vinegar
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon salt
• 1 (8-ounce) package presliced mushrooms
• 4 cups hot cooked penne (about 2 1/2 cups uncooked tubular pasta)
• 1/4 cup grated Parmesan cheese
• Fresh thyme (optional)

1. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; saute 2 minutes. Add chicken; saute 3 minutes. Stir in spaghetti sauce and next 6 ingredients (spaghetti sauce through mushrooms); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender, stirring occasionally. Serve over pasta; sprinkle with cheese. Garnish with thyme, if desired.

olive oil, cooking spray, onion, green bell pepper, garlic, chicken, lowfat spaghetti sauce, zucchini, water, red wine vinegar, italian seasoning, salt, mushrooms, hot cooked penne, parmesan cheese, thyme

Taken from www.myrecipes.com/recipe/pasta-with-chicken-vegetable-marinara-sauce (may not work)