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Rustic Italian Chicken

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Course: Dinner, Lunch
Cook Time: 20 minutes
Servings: 4


  • 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


  • 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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