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Chicken-Veggie Spaghetti

Contributed By: Tammy | See all of Tammy's recipes
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Active Time:  30 Minutes
Total Time:  45 Minutes
A hearty and healthy meal that everyone will enjoy.
6 bonless, skinless chicken thighs
2 Tbs olive oil
1 Tbs minced garlic
1 Tbs Italian seasoning
2 small zucchini
1 egg plant
1 red bell pepper
1 large yellow onion
1-1/2 C. sliced mushrooms
Salt & pepper to taste
1 jar marinara or spaghetti sauce
1 box spaghetti
Parmesan cheese
Clean chicken thighs and pat dry. Dice chicken into bite-sized pieces. Salt & pepper to taste.

In a large heated skillet, pour 1 Tbs olive oil. Add minced garlic, Italian seasoning and chicken.

Cook spaghetti as directed on box.

Cut zucchini into ½” rounds. Peel and dice eggplant into bite-sized pieces. Cut bell pepper into thin slices. Chop onion and slice mushrooms.

When chicken is almost done, remove and set aside. Add 1 Tbs of olive oil to skillet. Saute zucchini and egg plant until fork tender. Add bell pepper, onion and mushrooms and cook until onions are translucent and mushrooms are lightly browned. Add chicken. Pour marinara sauce and ¼ jar of water in skillet. Heat to boiling, reduce heat, cover and simmer 10 minutes.

Drain spaghetti when done. Pour sauce over spaghetti , sprinkle Parmesan cheese and serve.

Date Added: 09/02/2009
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