Chicken Italiano
2 slices bacon, chopped
2 lb. Boneless skinless chicken thighs
3 carrots, peeled & sliced
2 stalks celery, sliced
1 onion, chopped
1 jar (24 oz.) spaghetti sauce
¼ cup lite zesty italian dressing
4 cups penne pasta, uncooked
¼ cup chopped fresh basil
2 tablespoons grated parmesan
Cook and stir bacon in dutch oven or large deep skillet on medium heat until crisp. Remove from pan with slotted spoon and drain. Add chicken to drippings in pan, cook 3 minutes on each side or until browned; transfer to plate. Add carrots, celery and onions to drippings in pan; cook 5 minutes, stirring frequently. Stir in spaghetti sauce and dressing. Add chicken and any juices from plate; simmer on medium low heat 30 minutes or until chicken is done, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt. Drain pasta, place on plate. Top with chicken mixture; sprinkle with bacon, basil and cheese.
