Pasta With Chicken-Vegetable Marinara Sauce

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1 tablespoon olive oil

Cooking spray

1 cup chopped onion

1 cup chopped green bell pepper

2 garlic cloves, minced

3/4 pound skinned, boned chicken breast, cut into bite-size pieces

2 cups low-fat spaghetti sauce

3/4 cup sliced zucchini

1/2 cup water

1 tablespoon red wine vinegar

2 teaspoons dried Italian seasoning

1/4 teaspoon salt

1 (8-ounce) package presliced mushrooms

4 cups hot cooked penne (about 2 1/2 cups uncooked tubular pasta)

1/4 cup grated Parmesan cheese

Fresh thyme (optional)

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