Pasta with Chicken, Pancetta and Vegetables

• 2 pancetta slices or bacon slices, chopped
• 1 large onion, halved, sliced
• 2 carrots, peeled, cut into 2x1/4-inch sticks
• 1 large red bell pepper, cut into 2x1/4-inch sticks
• 2 garlic cloves, minced
• 8 ounces skinless boneless chicken breasts, sliced crosswise
• 4 plum tomatoes, chopped
• 1 1/2 cups canned chicken broth
• 2 tablespoons chopped fresh oregano
• 1/4 cup chopped fresh parsley
• 8 ounces spaghettini, freshly cooked

1. Saute pancetta in large nonstick skillet over medium-high heat until crisp.
2. Using slotted spoon, transfer to paper towels.
3. Add onion to skillet; saute 5 minutes.
4. Add carrots, bell pepper and garlic; saute vegetables until crisp-tender, about 5 minutes.
5. Stir in chicken, tomatoes, broth and oregano; simmer until chicken is cooked through, about 4 minutes.
6. Stir in parsley and pancetta.
7. Season with salt and pepper.
8. Toss pasta with chicken mixture.

pancetta slices, onion, carrots, red bell pepper, garlic, chicken breasts, tomatoes, chicken broth, fresh oregano, parsley, spaghettini

Taken from www.epicurious.com/recipes/food/views/pasta-with-chicken-pancetta-and-vegetables-102669 (may not work)