Chicken Vegetable Marinara

• 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 Classico di Napoli Tomato & Basil Pasta Sauce
• 3 cups whole wheat rotini pasta, uncooked
• 2 zucchini, quartered lengthwise, cut into 1/2-inch-thick slices
• 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese

1. Cook and stir bacon in large saucepan on medium heat 4 min.
2. or until crisp.
3. Use slotted spoon to transfer bacon to medium bowl, reserving drippings in pan.
4. Add chicken and seasoning to drippings; cook and stir 4 min.
5. or until chicken is no longer pink.
6. Add to bacon; set aside.
7. Add carrots and onions to saucepan; cook and stir 2 min.
8. Add broth, water, pasta sauce and pasta; stir.
9. Bring to boil on high heat; simmer on medium-low heat 12 min.
10. Stir in zucchini and chicken mixture; simmer 8 to 10 min.
11. or until pasta and vegetables are tender and chicken is done.
12. Top with cheese.

bacon, chicken breasts, italian seasoning, carrots, onion, water, pasta sauce, whole wheat rotini pasta, zucchini, cheese

Taken from www.kraftrecipes.com/recipes/chicken-vegetable-marinara-119019.aspx (may not work)