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Main dishes

Chicken Vegetable Marinara

Chicken Vegetable Marinara recipe
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

2
slices  OSCAR MAYER Bacon, chopped
1
lb.  boneless skinless chicken breasts, cut into 1-inch chunks
2
tsp.  dried oregano leaves
3
large  carrots (1/2 lb.), diagonally sliced
3
cups  fat-free reduced-sodium chicken broth
1
jar  (14 oz.) marinara sauce
2
cups  multi-grain rotini pasta, uncooked
2
 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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