Pasta with Chicken-Vegetable Marinara Sauce

Ingredients

• 4 cups penne pasta hot cooked uncooked ()
• 2  garlic cloves minced
• 1 cup bell pepper green chopped
• 2 teaspoons penzey's southwest seasoning dried italian
• 8 ounce pre mushrooms 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.3 cup parmesan cheese grated
• 1 tablespoon red wine vinegar 
• 0.3 teaspoon salt 
• 0.8 pound skinned cut into bite-size pieces
• 2 cups spaghetti sauce low-fat
• 0.5 cup water 
• 0.8 cup zucchini sliced

Equipment

• dutch oven

Directions

1. Heat oil in a Dutch oven coated with cooking spray over medium-high heat.
2. Add onion, bell pepper, and garlic; saut 2 minutes.
3. Add chicken; saut 3 minutes. Stir in spaghetti sauce and next 6 ingredients (spaghetti sauce through mushrooms); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender, stirring occasionally.
4. Serve over pasta; sprinkle with cheese.
5. Garnish with thyme, if desired.