1 Tbsp. Light Zesty Italian Dressing
8 bone-in chicken thighs (1-1/2 lb.), skin removed
2 small red peppers, chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/3 cup tomato paste
3 cloves garlic, minced
1/2 lb. whole wheat spaghetti, uncooked
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally.
STIR in next 4 ingredients; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally. Meanwhile, cook spaghetti as directed on package.
REMOVE skillet from heat. Add Parmesan to chicken mixture; stir. Sprinkle with mozzarella; let stand 5 min. or until melted.
DRAIN spaghetti; place on platter. Top with chicken and sauce.
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