Pasta with Chicken-Vegetable Marinara Sauce



4 servings (serving size: 1 1/4 cups chicken mixture, 1 cup pasta, and 1 tablespoon cheese)

Recipe from

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Nutritional Information

Calories 395
Caloriesfromfat 18 %
Fat 7.9 g
Satfat 1.9 g
Monofat 3.3 g
Polyfat 1.1 g
Protein 31.2 g
Carbohydrate 50.3 g
Fiber 6.2 g
Cholesterol 53 mg
Iron 6.2 mg
Sodium 546 mg
Calcium 159 mg


1 tablespoon olive oil
Cooking spray
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
3/4 pound skinned, boned chicken breast, cut into bite-size pieces
2 cups low-fat spaghetti sauce
3/4 cup sliced zucchini
1/2 cup water
1 tablespoon red wine vinegar
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
1 (8-ounce) package presliced mushrooms
4 cups hot cooked penne (about 2 1/2 cups uncooked tubular pasta)
1/4 cup grated Parmesan cheese
Fresh thyme (optional)


Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add chicken; sauté 3 minutes. Stir in spaghetti sauce and next 6 ingredients (spaghetti sauce through mushrooms); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender, stirring occasionally. Serve over pasta; sprinkle with cheese. Garnish with thyme, if desired.