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
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.