"This recipe is so versatile! Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchini—you name it. And if you're a vegetarian, go ahead and leave out the chicken. —Stephanie Loaiza, Layton, Utah..."
INGREDIENTS
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6 boneless skinless chicken thighs (about 1-1/2 pounds)
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2 medium zucchini, cut into 1-inch slices
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1 medium green pepper, cut into 1-inch pieces
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1 large sweet onion, coarsely chopped
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1/2 teaspoon dried oregano
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1 jar (24 ounces) garden-style spaghetti sauce
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Hot cooked spaghetti
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Sliced ripe olives and shredded Parmesan cheese, optional