| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 7 |
oz |
Uncooked spaghetti |
| 1 |
tb |
Oil |
| 1 |
c |
Thinly sliced zucchini |
| 1 |
sm |
Onion; thinly sliced, separated into rings |
| 1 1/2 |
c |
Cubed cooked chicken |
| 1 |
|
Jar (32-oz) spaghetti sauce |
| 1 |
cn |
(4-oz) mushroom pieces & stems drained |
INSTRUCTIONS
Cook spaghetti to desired doneness as directed on package. Drain; cover to
keep warm. Meanwhile, heat oil in large saucepan over medium-high heat
until hot. Cook and stir zucchini and onion for 3 minutes or until
vegetables are crisp-tender. Stir in chicken, spaghetti sauce and
mushrooms; cook until thoroughly heated. Serve over cooked spaghetti. If
desired, sprinkle with grated Parmesan cheese. Four servings.
CALORIES: 590 SODIUM: 1290MG
CHOLESTEROL: 45MG FAT: 19G
CARBOHYDRATE: 77G SAT: 3G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”