Zesty Garden Pasta With Chicken
1Tbsp. Olive oil
¾ lbs. boneless skinless chicken breasts
24-oz. jar prepared spaghetti sauce
½ tsp. crushed dried red pepper
16 oz. linguine noodles or spinach linguine
1 medium zucchini or yellow squash
1 pkg. (9 oz.) frozen Italian green beans
4 oz. Parmesan cheese
Slice chicken breasts into thin strips.
In large skillet over medium heat, heat oil. Add chicken; cook, stirring frequently until lightly browned 3-4 minutes.
Add spaghetti sauce and crushed red pepper; heat to boiling. Reduce heat; simmer for 10 minutes or until chicken is thoroughly cooked.
Thinly slice zucchini or squash and cut into quarters.
Meanwhile cook linguine noodles according to package directions; during last 3 minutes of cooking, add vegetables to pasta cooking water (cover to maintain boiling).
Drain pasta and vegetables.
Spoon sauce mixture over pasta and vegetables.
Grate Parmesan cheese over each serving.
Makes 4-6 servings.
Serve with crisp green salad and bread.
If you are interested in hosting a private cooking class for you and a few of your friends, contact Lisa Strauch at LisaPChef@pcisys.net or Tina Wisler at ChefWisler@pcisys.net or for questions about this recipe or any of the products used in the cooking demonstration.