Chicken-Vegetable Spaghetti - cooking recipe

Ingredients

2 Tbsp. olive oil
4 skinned and boned chicken breast halves, cut into 2-inch pieces
3 medium zucchini, cut in half lengthwise and sliced
1 large green pepper, coarsely chopped
1/2 lb. fresh mushrooms, sliced
1/4 c. onion, chopped
1 garlic clove, minced
1 (30 oz.) jar spaghetti sauce
2 c. shredded Mozzarella cheese, divided (8 oz.)
8 to 12 oz. spaghetti (uncooked)
2 Tbsp. chopped fresh parsley

Preparation

Heat oil in a large skillet.
Add chicken; cook, stirring constantly, until no longer pink.
Drain chicken and set aside, reserving 1 tablespoon drippings in skillet.