• 4servings
  • 55minutes
  • 490calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 slices OSCAR MAYER Bacon , chopped

  2. 1 lb. boneless skinless chicken breast s, cut into 1-inch chunks

  3. 2 tsp. dried oregano leaves

  4. 3 large carrot s (1/2 lb.), diagonally sliced

  5. 3 cups fat-free reduced-sodium chicken broth

  6. 1 jar (14 oz.) marinara sauce

  7. 2 cups multi-grain rotini pasta , uncooked

  8. 2 zucchini , quartered lengthwise, cut into 1/2-inch-thick slices

  9. 1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. TOP with cheese.


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