Name: Pasta with Chicken-Vegetable Marinara Sauce
Yield: 4 servings (serving size: 1 1/4 cups chicken mixture, 1 cup pasta, and 1 tablespoon cheese)
Ingredients: 1 tablespoon olive oil; Cooking spray; 1 cup chopped onion; 1 cup chopped green bell pepper; 2 garlic cloves, minced; ¾ pound skinned, boned chicken breast, cut into bite-size pieces; 2 cups low-fat spaghetti sauce; ¾ cup sliced zucchini; ½ cup water; 1 tablespoon red wine vinegar; 2 teaspoons dried Italian seasoning; ¼ teaspoon salt; 1 (8-ounce) package presliced mushrooms; 4 cups hot cooked penne (about 2 1/2 uncooked tubular pasta); ¼ 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.

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Pasta with Chicken-Vegetable Marinara Sauce

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