Chicken Vegetable Marinara
2 slices bacon, chopped
1 lb. Boneless skinless chicken breasts, cut into 1” cubes
2 teaspoons dried oregano
3 large carrots, diagonally sliced
3 cups fat-free reduced-sodium chicken broth
14 oz. Jar marinara sauce
2 cups multigrain rotini pasta, uncooked
2 zucchini, quartered lengthwise, cut into 1/2” thick slices
½ cup Italian three-cheese blend
Cook and stir bacon in large saucepan on medium heat 4 minutes or until crisp. Using slotted spoon, transfer bacon to medium bowl. Reserve 2 teaspoons drippings in pan. Add chicken and oregano to drippings in pan; cook and stir 4 minutes or until chicken is no longer pink. Add to bacon, set aside. Add carrots to saucepan; cook and stir 2 minutes. Add broth, marinara sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 12 minutes. Stir in zucchini and chicken mixture; simmer 8-10 minutes or until pasta and vegetables are tender and chicken is done. Top with cheese.
