Veggie Spaghetti

8oz spaghetti
1 c. frozen corn
1 c. frozen peas
1 c. carrots, diced
1 lb chicken, cubed (omit chicken if you’d like a vegetarian meal)
2 TBSP Italian seasoning
1 tsp lemon zest
2 TBSP lemon juice
Favorite spaghetti sauce

In a frying pan, add chicken, Italian seasoning, lemon juice and lemon zest. Cook chicken until no longer pink. In the meantime, start to cook the spaghetti. When there is about 5 minutes left for the pasta, add corn, peas and carrots. Cook until pasta is done and veggies are tender, then strain in a colander. Add pasta back to original pan, and add 1/4 c. of spaghetti sauce and chicken. Mix until sauce is covering all noodles. Then top with your favorite spaghetti sauce.

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