1/2 lb. skinless chicken breast fillets, cut in 1/2" cubes
1/2 c. sliced onions
2 tbsp. Wesson oil
2 c. sm. whole mushrooms
1 c. each: Julienne cut zucchini & red bell pepper
1 (27 1/2 oz.) can Hunts spaghetti sauce, traditional
1/2 lb. deveined & shelled med. raw shrimp
2 c. fresh spinach, cut into 1/4" strips

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 cooedk through. Stir in spinach, let cook 3-5 minutes longer. Serve over hot cooked fettuccine and top with provolone. Makes 4-6 servings.