Italian Garden Pasta with Chicken

• 3/4 lb boneless chicken breast, sliced into strips
• 1 tbsp olive oil
• 1 jar (28 oz) Ragu chunky gardenstyle spaghetti sauce (or your desired sauce)
• 8 oz spaghetti or thin spaghetti, uncooked
• 1 pkg (9 oz) frozen italian green beans or cut green beans
• 1 mdm zucchini, quartered lengthwise and sliced
• pinch crushed red pepper flakes (optional)
• coarsely grated fresh Parmesan cheese

In a large skillet, thoroughly cook chicken 6 mins in olive oil.  Add pasta sauce and crushed pepper flakes.  Bring to a boil; reduce heat.  Cover and simmer 10 mins, stirring occasionally.

Meanwhile, cook pasta according to package directions; during last 3 mins of cooking add vegetables to pasta cooking water.  Drain pasta and vegetables well.  Spoon chicken and sauce over pasta and vegetables.  Sprinkle with Parmesan cheese.

Serves 4-6