Chicken Vegetable Marinara
What You Need
2 slices OSCAR MAYER Bacon, chopped
1 lb. Boneless skinless chicken breasts, cut into 1-inch chunks
2 tsp. Dried oregano leaves
3 large Carrots (1/2 lb.), diagonally sliced
3 cups Fat-free reduced-sodium chicken broth
1 jar (14 oz.) marinara sauce
2 cups multi-grain rotini pasta, uncooked
2 Zucchini, quartered lengthwise, cut into 1/2-inch-thick slices
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
Make It
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; set aside.
ADD carrots to saucepan; cook and stir 2 min. Add broth, marinara 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.
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4 comments:
I'm so excited for Fall food too. I'm going to have to try this recipe. Especially since it has bacon in it:)
I like this Recipe.........
Thanks for share.........
Andhra Recipes
Fall is my FAVORITE season! The food, the colors, the chilly weather and the fashion. I'm going to have to try this out too.
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Have a great day! :)
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