Pasta with Chicken-Vegetable Marinara Sauce

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4 servings (serving size: 1 1/4 cups chicken mixture, 1 cup pasta, and 1 tablespoon cheese)
April 1997
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

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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Ratings & Reviews

perky1's Review

perky1
July 25, 2011
I have made this recipe several times and we enjoy it very much. I have found that it doesn't need the water added, because sufficient liquid cooks out of the vegetables. I also like to add red pepper flakes for a little kick.