Pasta with Chicken-Vegetable Marinara Sauce

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture, 1 cup pasta, and 1 tablespoon cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 18%
  • Fat: 7.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 31.2g
  • Carbohydrate: 50.3g
  • Fiber: 6.2g
  • Cholesterol: 53mg
  • Iron: 6.2mg
  • Sodium: 546mg
  • Calcium: 159mg


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta with Chicken-Vegetable Marinara Sauce Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy