Chicken and Pasta Primavera

Cook Time: 45 min.
Energy: 500 kcal

Ingredients:

• 3 Tbsp. olive oil;


• 1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces;


• 6 cups assorted cut-up fresh vegetables (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash);


• 1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce;


• 1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves;


• 1 box (12 oz.) fettuccine, cooked and drained;

Instructions:
In 12-inch skillet, heat 1 tablespoon olive oil over medium heat and brown chicken; remove and set aside. In same skillet, add remaining 2 tablespoons olive oil and cook vegetables, stirring occasionally, 6 minutes or until vegetables are tender. Return chicken to skillet. Stir in Pasta Sauce and cook 2 minutes or until chicken is thoroughly cooked. Stir in basil. Serve over hot fettuccine. Sprinkle, if desired, with grated Parmesan cheese.