Chicken Vegetable Marinara

• 2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 tsp. dried oregano leaves
• 3 large carrots (1/2 lb.), diagonally sliced
• 3 cups fat-free reduced-sodium chicken broth
• 1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
• 2 cups multi-grain rotini pasta, uncooked
• 2 zucchini, cut lengthwise into quarters, then crosswise into 1/2-inch-thick slices
• 1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

1. Cook and stir bacon in large saucepan on medium heat 4 min.
2. or until crisp.
3. Use slotted spoon to transfer bacon from pan to medium bowl.
4. Discard all but 2 tsp.
5. drippings from pan.
6. Add chicken and oregano to reserved drippings in pan; cook and stir 5 min.
7. or until chicken is no longer pink.
8. Add to bacon.
9. Add carrots to saucepan; cook and stir 2 min.
10. Add broth, pasta sauce and pasta; stir.
11. Bring to boil on high heat; simmer on medium-low heat 5 min.
12. Stir in zucchini and chicken mixture; simmer 8 to 10 min.
13. or until chicken is done and pasta is tender.
14. Top with cheese.

bacon, boneless skinless chicken breasts, oregano, carrots, chicken broth, tomato, multigrain rotini pasta, zucchini, milk

Taken from www.kraftrecipes.com/recipes/chicken-vegetable-marinara-118819.aspx (may not work)