7 oz. uncooked spaghetti
1 tbsp. oil
1 c. thinly sliced zucchini
1 sm. onion, thinly sliced, separated into rings
1 1/2 c. cubed, cooked chicken
1 (32 oz.) jar prepared spaghetti sauce
1 (4 oz.) can mushrooms (pieces and stems), drained
Grated Parmesan cheese

Cook spaghetti to desired doneness as directed on package. Drain, rinse with water. Keep warm. Heat oil in large saucepan over medium high heat. Cook and stir zucchini and onion for 3 minutes or until vegetables are crisp and tender. Stir in chicken, spaghetti sauce and mushrooms. Cook until thoroughly heated. Serve over cooked spaghetti. Garnish with Parmesan cheese.

MICROWAVE DIRECTIONS: Prepare spaghetti as directed above. In 2 quart microwavable casserole, combine oil, zucchini, and onion. Cover with wax paper. Microwave on high 2-3 minutes or until vegetables are crisp and tender, stir once halfway through. Stir in chicken, sauce, and mushrooms. Cover with wax paper. Microwave on high for 6-8 minutes or until heated through. Stir twice during cooking.