Wednesday, February 6, 2008

Creamy Chicken Spaghetti

½ lb spaghetti, uncooked
¼ cup Zesty Italian Dressing
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut in half lengthwise, then sliced crosswise
2 cups spaghetti sauce
4 oz cream cheese, cubed
2 tbsp parm cheese

Cook spaghetti as directed. Meanwhile, heat dressing in skillet on medium-high heat. Add chicken; cook and stir 2 minutes. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce. Bring just to a boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min or until chicken is cooked through. Add cream cheese; cook 1 min or until cheese is melted and mixture is well blended, stirring occasionally. Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with parm cheese.

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