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Chicken Vegetable Marinara
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| 2 slices | bacon, chopped |
| 1 lb | boneless skinless chicken breasts, cut into 1" chunks |
| 2 tsp | dried oregano |
| 3 large | carrots, diagonally sliced |
| 3 cups | chicken broth |
| 1 jar (14oz) | marinara sauce |
| 2 cups | rotini pasta, uncooked |
| 2 | zucchini, quartered lengthwise, cut into 1/2" thick slices |
| 1/2 cup | Italian shredded three cheese blend |
1. Cook and stir bacon in large saucepan on medium heat for 4 minutes or until crisp. Use slotted spoon to transfer bacon to medium bowl, reserving bacon drippings in pan.
2. Add chicken and seasonings to pan. Cook and stir 4 minutes until chicken is no longer pink. Add to bacon and set aside.
3. Add carrots to saucepan. Cook and stir 2 minutes.
4. Add broth, marinara and pasta. Stir. Bring to boil on high heat. Simmer on medium-low heat 12 minutes.
5. Stir in zucchini and chicken mixture. Simmer 8-10 minutes or until pasta and vegetables are tender and chicken is done.
6. Top with cheese.
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