CHICKEN WITH VEGETABLE MARINARA SAUCE

Chicken with Vegetable Marinara Sauce image

Ramp up this cheesy bacon-infused marinara with sliced zucchini and carrots. Your kids will love every bite of this Chicken with Vegetable Marinara.

Provided by My Food and Family

Categories Home

Time 50m

Yield 4 servings, 1-3/4 cups each

Number Of Ingredients 9

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Ingredients

2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
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, cut lengthwise into quarters, then crosswise 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 from pan to medium bowl. Discard all but 2 tsp. drippings from pan.
Add chicken and oregano to reserved drippings in pan; cook and stir 5 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 5 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until chicken is done and pasta is tender. Top with cheese.

Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 41 g