Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add chicken to drippings in pan; cook 3 min. on each side or until browned on both sides. Transfer chicken to plate.
Add carrots, celery and onions to drippings in pan; cook 5 min., stirring frequently. Stir in pasta sauce and dressing. Add chicken and any juices from plate; simmer on medium-low heat 30 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta; place on plate. Top with chicken mixture; sprinkle with bacon, basil and cheese.
It is important to use pasta that matches the sauce you are serving with it. For this recipe, it is best to use short pasta with nooks and crannies that can help catch and hold the robust sauce.
The carrots in this Italian-inspired meal are rich in vitamin A.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* 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.