Ingredients
- 1/4 cup light Italian dressing (divided)
- 4 small boneless skinless chicken breasts (1 lb.)
- 1 onion (sliced)
- 1 zucchini (cut in half lengthwise, then crosswise into 1/2-inch-thick slices)
- 1 red pepper (cut into strips)
- 1 3/4 cups spaghetti sauce
- 2 cups hot cooked long-grain brown rice
- 1/2 cup 2% milk shredded Italian blend cheese
- 2 Tbsp. grated Parmesan cheese
Instructions
- Heat 2 Tbsp. dressing in large skillet on medium heat.
- Add chicken; cook 5 to 7 minutes on each side or until done (165℉).
- Remove chicken from skillet; cover to keep warm.
- Add remaining dressing and vegetables to skillet; cook 3 to 5 minutes or until vegetables are crisp-tender, stirring frequently.
- Stir in spaghetti sauce; cook 1 minute or until heated through, stirring frequently.
- Spoon rice onto platter; top with chicken, sauce and cheeses.
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