Chicken Vegetable Marinara

average rating

rate/review

prep time

15 min

total time

55 min

makes

4 servings, 2 cups (500 mL) each

photo by:

kraft

recipe by: kraft

What You Need

2 slices reduced-sodium bacon, chopped

1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch chunks

1 Tbsp. Italian seasoning

3 large carrots (1/2 lb./225 g), diagonally sliced

1 onion, chopped

2 cups 25%-less-sodium chicken broth

2 cups water

1-1/2 cups pasta sauce

3 cups whole wheat rotini pasta, uncooked

2 zucchini, quartered lengthwise, cut into 1/2-inch-thick slices

1/2 cup Kraft 4 Cheese Italiano Light Shredded Cheese

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 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 and onions to saucepan; cook and stir 2 min. Add broth, water, pasta 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.