Pick of the Garden Chicken Spaghetti

• 1 lb spaghetti
• 1 tablespoon olive oil
• 12 lb chicken thigh, cut into strips
• salt and pepper
• 1 small onion, chopped
• 2 garlic, minced
• 12 cup celery, thinly sliced
• 1 small zucchini, diced
• 700 ml pasta sauce (16 - 28 oz will do)
• 1 tomatoes, chopped
• 14 cup fresh parsley, chopped
• 14 cup parmesan cheese, grated

1. Cook spaghetti in large pot of boiling water until tender; drain.
2. Heat oil in large skilled over medium high heat.
3. Lightly sprinkle chicken strips with salt and pepper.
4. Put chicken in skillet and saute for 2 - 3 minutes or until cooked.
5. Remove chicken to a bowl.
6. Add onion and garlic to skillet; saute for 1 minute.
7. Add celery and zucchini; saute for 2 - 3 minutes or until veggies are tender.
8. Reduce heat to medium low and stir in pasta sauce; cook for 2 minutes or until heated through.
9. Stir in tomato, parsley and chicken; cook for 1 minute.
10. Serve sauce over pasta.
11. Sprinkle with parmesan cheese.

olive oil, chicken thigh, salt, onion, garlic, celery, zucchini, pasta sauce, tomatoes, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/pick-of-the-garden-chicken-spaghetti-183188 (may not work)