Janet'S Fettucine Primavera - cooking recipe

Ingredients

1/2 lb. skinless chicken breast filets, cut in 1/2-inch cubes
1/2 c. sliced onion
2 Tbsp. vegetable oil
2 c. small whole mushrooms
1 c. each: julienne cut zucchini and red bell pepper
1 can or jar spaghetti sauce (27 1/2 oz.)
1/2 lb. deveined and shelled medium raw shrimp
2 c. fresh spinach, cut into 1/4-inch strips
1/2 lb. fettucine, cooked according to pkg. directions, rinsed and drained
shredded Provolone or Mozzarella cheese

Preparation

In large skillet, saute chicken and onion in hot oil until chicken is no longer pink.
Add vegetables and saute 2 minutes longer.
Add spaghetti sauce and shrimp.
Simmer, uncovered, 10 minutes or until shrimp turns pink and chicken is cooked through. Stir in spinach and let cook 3 to 5 minutes longer.
Serve over hot, cooked fettucine and top with Provolone.
Makes 4 to 6 servings.
The shrimp may be cooked first and then put in at the end.