Chicken -Vegetable Spaghetti - cooking recipe

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breast halves, cut into 2 inch strips
3 medium zucchini, cut in half lenghthwise and sliced (about 1 lb.)
1 large green bell pepper, coarsely chopped
1/2 lb fresh mushrooms, sliced
1/4 cup chopped onion
2 garlic cloves, minced
1 (30 ounce) jar spaghetti sauce
salt and pepper
2 cups shredded mozzarella cheese, divided
12 ounces spaghetti, uncooked
2 tablespoons 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.
Add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender.
Stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally.
Stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often.
Cook spaghetti according to package directions; drain.
Arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley.