Total Time
Prep 5 mins
Cook 20 mins

My mom came up with this when I was a kid because there wasn't much else to fix. Years later, it's a go-to recipe in my own home. Great for those busy school nights.

Ingredients Nutrition


  1. Break spaghetti in half and cook just to al dente according to package directions. Before draining, reserve about a cup of the cooking water.
  2. Meanwhile, in a large skillet coated with nonstick spray over medium-high heat, saute onion and mushrooms until golden.
  3. Sprinkle chicken with pepper and italian seasoning. Add to skillet and cook just until browned, 3 to 4 minutes.
  4. Add thawed vegetables, cover, and reduce heat to medium-low. Cook 5-7 minutes or until vegetables are tender-crisp.
  5. Stir in pasta, dressing and cheese. Cook until warmed through.
  6. If mixture becomes dry, gradually add reserved water as needed.


Most Helpful

As a lover of creamy pastas it's not often that I find one that can feel less heavy, without sacrificing flavor. This one is one of those that can. Super simple to make, and a great blend of flavors.

CulinaryExplorer January 15, 2011

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