Spaghetti with Chunky Chicken-Vegetable Sauce

Sautéed chicken and tender zucchini simmer briefly in robust Italian sauce to top hot spaghetti with a dusting of Parmesan.


1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halvesor thighs, cut into cubes
1 jar (23.75 ounces) Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce
2 small zucchini, sliced (about 2 cups)
10 ounces thin spaghetti, prepared according to package directions (about 6 cups)
2 tablespoons grated Parmesan cheese


Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned. Remove the chicken from the skillet. Pour off any fat.
Stir the sauce and zucchini in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the zucchini is tender. Serve over the spaghetti. Sprinkle with the cheese.