Chicken Vegetable Marinara

Ingredients

• 2 slices bacon chopped reduced-sodium
• 3 large carrots diagonally sliced ()
• 0.5 cup cracker barrel 4 cheese italiano cheese light shredded
• 1 Tbsp penzey's southwest seasoning dried italian
• 2 cups 5%-less-sodium chicken broth 
• 1  onion chopped
• 3 cups rotini pasta whole wheat uncooked
• 450 g chicken breasts boneless skinless cut into 1-inch chunks
• 1.5 cups classico di napoli tomato & basil pasta sauce 
• 2 cups water 
• 2  zucchini quartered cut into 1/2-inch-thick slices

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

1. 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.
2. Add chicken and seasoning to drippings; cook and stir 4 min. or until chicken is no longer pink.
3. Add to bacon; set aside.
4. Add carrots and onions to saucepan; cook and stir 2 min.
5. 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.
6. Top with cheese.