Cali Chicken and Pasta

• 1 (8 ounce) package whole wheat spaghetti (I love Ronzoni Smart Taste)
• 1 medium onion, diced
• 4 ounces white mushrooms, sliced (optional)
• 1 lb boneless skinless chicken, cubed
• 14 teaspoon fresh ground pepper
• 12 teaspoon dried Italian herb seasoning
• 1 (16 ounce) package california-blend frozen vegetables, thawed
• 1 cup Italian dressing, ZESTY
• 14 cup fresh parmesan cheese
• reserved pasta water

1. Break spaghetti in half and cook just to al dente according to package directions.
2. Before draining, reserve about a cup of the cooking water.
3. Meanwhile, in a large skillet coated with nonstick spray over medium-high heat, saute onion and mushrooms until golden.
4. Sprinkle chicken with pepper and italian seasoning.
5. Add to skillet and cook just until browned, 3 to 4 minutes.
6. Add thawed vegetables, cover, and reduce heat to medium-low.
7. Cook 5-7 minutes or until vegetables are tender-crisp.
8. Stir in pasta, dressing and cheese.
9. Cook until warmed through.
10. If mixture becomes dry, gradually add reserved water as needed.

whole wheat spaghetti, onion, white mushrooms, chicken, ground pepper, frozen vegetables, italian dressing, parmesan cheese, reserved pasta water

Taken from www.food.com/recipe/cali-chicken-and-pasta-442585 (may not work)