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Entrée

Chicken Vegetable Marinara

Chicken Vegetable Marinara recipe
photo by:kraft
This was great! The whole family loved it. Thanks, Kraft.
posted by
vicrine
on 3/7/2011
time
prep:
15 min
total:
55 min
servings
total:
4 servings, 2 cups (500 mL) each
Magazine Acquisition

What You Need

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  pasta sauce
3
cups  whole wheat rotini pasta, uncooked
2
 zucchini, quartered lengthwise, cut into 1/2-inch-thick slices
1/2
cup  Kraft 4 Cheese Italiano Light Shredded Cheese

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 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 and onions to saucepan; cook and stir 2 min. Add broth, water, pasta 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.

Kraft Kitchens Tips

Special Extra
For spicier flavour, add 1/2 tsp. crushed red pepper with the pasta sauce.
K:53751v4ec:119019
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