Ingredients
3 tablespoons all-purpose flour1-1/2 teaspoons Italian seasoning6 boneless skinless chicken breast halves (4 ounces each)2 teaspoons olive oil, divided1/2 cup chopped onion1/2 pound sliced fresh mushrooms1 cup sliced zucchini2 cans (14-1/2 ounces each) Italian stewed tomatoes1 can (6 ounces) tomato paste1 teaspoon salt8 ounces uncooked spaghetti
Preparation
In a large resealable plastic bag, combine flour and Italian seasoning. Add chicken, a few at a time; seal and shake to coat. In a large nonstick skillet coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes on each side or until browned. Remove chicken from skillet and keep warm.
In same skillet, cook onion in remaining oil for 2 minutes. Add mushrooms and zucchini; cook until onion is tender. Stir in the tomatoes, tomato paste and salt. Bring to a boil.
Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until a thermometer reads 160°. Cook pasta according to package directions; drain. Serve chicken mixture with spaghetti.
