Ramp up this cheesy bacon-infused marinara with sliced zucchini and carrots. Your kids will love every bite of this Chicken with Vegetable Marinara.
What You Need
Original recipe yields 4 servings
2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
2 tsp. dried oregano leaves
3 large carrot s (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
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* Made with quality cheeses crafted in the USA.
Let's Make It
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.
For spicier flavor, add 1/2 tsp. crushed red pepper to cooked carrots in saucepan along with the broth, pasta sauce and pasta.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-3/4 cups each
* 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.