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, omitting salt.
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 mixture.
Add 1/4 cup sliced black olives along with the peppers, tomatoes, tomato paste and garlic.
Since chicken thighs do not need long slow cooking times in order to tenderize them, they are more practical for quick weeknight dinners than other budget meat cuts.
Need something quick to serve for dinner tonight? Try this flavorful, low-calorie, low-fat meal that's a good source of vitamin C from the red peppers.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.