Cook spaghetti in large saucepan as directed on package, omitting salt.
Meanwhile, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
Add remaining oil to same skillet. Add zucchini and squash; cook and stir 3 min. Add garlic; cook and stir 3 min. or until vegetables are crisp-tender.
Drain spaghetti, reserving 1/4 cup cooking water. Toss spaghetti with reserved water in same pan; place on large platter. Top with chicken, vegetable mixture and remaining ingredients.
Substitute an additional 3 zucchini for the yellow squash.
Enjoy this delicious low-sodium chicken meal any night of the week. Eating right never tasted so good!
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* 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.