Recipe - Zucchini Chicken Spaghetti

7 ounce Uncooked spaghetti
1 tablespoon Oil
1 cup Thinly cut or sliced up zucchini
1 small Onion; thinly cut or sliced up ,
separated into rings
1 One half cup Cubed cooked chicken
1 Jar (32oz) spaghetti sauce
1 cn (4oz) mushroom pieces &
stems drained

Cook spaghetti to desired doneness as directed on package. Drain; cover to
keep warm. Meanwhile, heat oil in large saucepan over mediumhigh heat
until hot. Cook and stir zucchini and onion for 3 minutes or until
vegetables are crisptender. 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 Meals In Minutes, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.