CHICKEN, PASTA AND VEGETABLE MARINARA SKILLET

Chicken, Pasta and Vegetable Marinara Skillet image

Rotini pasta, chicken breasts and vegetables are cooked in a marinara sauce until tender and delicious in this easy skillet dish.

Provided by My Food and Family

Categories Home

Time 42m

Yield Makes 4 servings, 1-3/4 cups each.

Number Of Ingredients 9

Ingredients

2 slices OSCAR MAYER Bacon, chopped
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 tsp. dried oregano leaves
3 large carrots (1/2 lb.), diagonally sliced
3 cups fat-free reduced-sodium chicken broth
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
2 cups multi-grain rotini pasta, uncooked
2 zucchini, quartered lengthwise, then cut into 1/2-inch-thick slices
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Steps:

Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon to medium bowl, reserving 2 tsp. drippings in pan. Add chicken and seasoning to drippings; cook and stir 4 min. or until chicken is no longer pink. Add to bacon.
Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 12 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until pasta and vegetables are tender and chicken is done.
Top with cheese.

Nutrition Facts : Calories 490, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 47 g