Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned and the juices evaporate. Set the chicken aside.Stir the sauce, vegetables and cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.Stir the chicken in the skillet and heat through. Serve over the spaghetti.
1 tablespoon vegetable oil1 pound boneless, skinless chicken breast, cut into strips1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots)0.25 cup grated Parmesan cheese12 ounces (3/4 of a 1 pound package) spaghettior linguine, cooked and drained (about 6 cups)
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