Recipe Collection |  Share a Recipe 

Submitted by: Kathy Unruh from Fresno, CA
Originally shared on the web 03/21/2011

1 c. rotini pasta, uncooked
3 14.5-oz. cans vegetable broth, divided
1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
30-oz. jar extra chunky spaghetti sauce with mushrooms
14.5-oz. can stewed tomatoes
in juice, chopped
1 zucchini, sliced
1 onion, chopped
2 cloves garlic, chopped
1/2 t. Italian seasoning
Optional: 1 T. red wine

Cook rotini according to package directions, substituting one can broth for part of the water; set aside. Combine remaining ingredients in a large saucepan. Simmer 20 to 30 minutes, until chicken is cooked through and vegetables are tender. Stir in rotini and heat through. Makes 5 servings.