Pasta with Chicken-Vegetable Marinara Sauce

Ingredients

• 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)

Preparation

1. 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.