Fall Recipe

This dish looks delicious to me right now.  I think I am going to have to try it.  Fall food is my favorite :)

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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