Zucchini Chicken Spaghetti Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
7 ounce: Uncooked spaghetti,
1 tbsp: Oil,
1 cup: Thinly sliced zucchini,
1 small: Onion, thinly sliced, separated into rings
1 1/2 cup: Cubed cooked chicken,
1 Jar: , (32-oz) spaghetti sauce
1 can: , (4-oz) mushroom pieces & stems drained
Directions:
Cook spaghetti to desired doneness as directed on package. Drain; cover to
keep warm. Meanwhile, heat oil in large saucepan over medium-high heat
until hot. Cook and stir zucchini and onion for 3 minutes or until
vegetables are crisp-tender. Stir in chicken, spaghetti sauce and
mushrooms; cook until thoroughly heated. Serve over cooked spaghetti. If
desired, sprinkle with grated Parmesan cheese. Four servings.
CALORIES: 590 SODIUM: 1290MG
CHOLESTEROL: 45MG FAT: 19G
CARBOHYDRATE: 77G SAT: 3G
From, a Pillsbury Classic Cookbook. Downloaded from
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
keep warm. Meanwhile, heat oil in large saucepan over medium-high heat
until hot. Cook and stir zucchini and onion for 3 minutes or until
vegetables are crisp-tender. Stir in chicken, spaghetti sauce and
mushrooms; cook until thoroughly heated. Serve over cooked spaghetti. If
desired, sprinkle with grated Parmesan cheese. Four servings.
CALORIES: 590 SODIUM: 1290MG
CHOLESTEROL: 45MG FAT: 19G
CARBOHYDRATE: 77G SAT: 3G
From
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry