1 tbsp. vegetable oil
4 chicken breasts (no skin, no bone)
1 (28 oz.) jar Prego tomato Parmesan or mushroom Parmesan spaghetti sauce
1/2 c. Mozzarella cheese (2 oz.), shredded
4 c. hot cooked spaghetti

In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned; set chicken aside. Pour off fat. Add spaghetti sauce. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Top chicken with Mozzarella cheese. Serve with spaghetti.