Main dishes

Chicken Vegetable Marinara

(13)

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photo by:

kraft

Slices of fresh zucchini and carrots ramp up this cheesy bacon-infused marinara. Your kids will love every bite. You'll love knowing it's a smart eating option.

time

prep:

15 min

total:

55 min

servings

total:

4 servings, 1-3/4 cups each

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What You Need

slices OSCAR MAYER Bacon, chopped

lb. boneless skinless chicken breasts, cut into 1-inch chunks

tsp. dried oregano leaves

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

cups fat-free reduced-sodium chicken broth

jar (14 oz.) marinara sauce

cups multi-grain rotini pasta, uncooked

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

1/2

cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

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 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.

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.

TOP with cheese.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra

For spicier flavor, add 1/2 tsp. crushed red pepper with the marinara sauce.

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sharpeipup

posted:12/6/2011

This could easily be a vegetarian recipe by omitting the chicken and adding beans. We kicked up the vegetable content by adding squash.

samtastik

posted:9/28/2011

This recipe was easy and fairly tasty, but I probably wouldn't rush to make it again. I found that the cooking time was a good 15-20 mins longer than the recipe says.

a cook

posted:9/12/2011

This recipe is good at best. I did not love it and I probably will never make it again unless I modify it quite a bit. It really didn't do much for me flavor wise so next time I would add onion and/or garlic. I don't understand the purpose of the bacon either. There wasn't enough to really do anything to the flavor because the marinara totally overpowers it. You should either omit it or quadruple the amount the recipe calls for. A tip about the pasta: make sure you use rotini and not another type or the cooking instructions will not work, the pasta will either take too long or cook too quickly.

nblondie1

posted:9/8/2011

Very tasty! My one year old loved it. A good amount of prep work but was worth it.

dscandebc

posted:4/8/2011

This was VERY tasty. Leftovers hold well in refrigerator. Portion size was HUGE!

ucreds385

posted:3/13/2011

I did not use the bacon and added squash instead. We loved it, and the kids even ate it. I probably added more sauce, pasta, and veggies than the recipe called for. Very good!!

KAngelS81

posted:2/22/2011

This is soooo yummy! It's one of our favorite healthier recipes. I used twisty pasta so it did take about 10 mins. longer to have the pasta get tender. I will make this again often!

a cook

posted:2/15/2011

My family liked this recipe and I liked that there were some veggies built in. We used zucchini that had been frozen which I think made the sauce a little thinner than it should have been. I would maybe marinate the chicken in some Italian seasoning for a little more flavor.

June129

posted:12/4/2010

This was a great dinner and made great leftovers too. I omitted the bacon and used 1/2 stick of margarine for the fat instead. I also used a full jar of pasta sauce, extra pasta, baby carrots, and extra zucchini.

JenniferMSF

posted:10/2/2010

Very good though I would add some onions and garlic as I'm cooking the chicken. (It was a bit bland but would work well for kids I'm sure.) Instead of zucchini, I might use some squash or eggplant next time (or add it in with the zucchini.)