Ingredients:
1 box RONZONI HEALTHY HARVEST® Spaghetti, uncooked
3 Tbsp olive or vegetable oil, divided
1 1/2 cups sliced onion
1 1/2 cups (about 5 oz.) sliced fresh mushrooms
1 cup coarsely chopped green pepper
2 cloves garlic, minced
1-1/2 lb. boneless, skinless chicken breasts
3 cups (about 26 oz. jar) spaghetti sauce
Salt and ground black pepper to taste
Grated Parmesan cheese

Direcions:
1. In large skillet, heat 2 Tbsp oil. Add onion, mushrooms, green pepper and garlic; cook over medium-high heat 5 minutes, or until tender.
2. Remove vegetables; set aside. Add remaining oil to skillet; cook chicken 8 minutes each side or until no longer pink.
3. Meanwhile, cook pasta according to package directions; drain. Add spaghetti sauce and vegetables to chicken. Cook 5 minutes, or until sauce is heated and chicken is thoroughly cooked. Add salt and pepper to taste.
4. Place hot pasta on serving platter; arrange chicken pieces on top. Pour sauce over pasta and chicken; serve with Parmesan cheese.

Servings: 6-8