ITALIAN CHICKEN-VEGGIE MARINARA DISH

2 slices bacon, cut-up

1 lb boneless skinless chicken breasts, cut into 1-inch cubes
2 tsp dried oregano
1/2 lb large carrots, sliced diagonally into chunks
3 cups reduced-sodium chicken broth
1 jar (14-oz) your favorite marinara sauce
2 cups whole-wheat uncooked rotini
2 medium to large zucchini, cut in quarters lengthwise then into chunks
1/2 cup shredded Italian-blend cheese

In a large saucepan or Dutch oven cook, stirring, the bacon over medium heat until crisp (3 to 4 minutes).  Using a slotted spoon, transfer the bacon to a medium bowl.  Keep two tablespoons of the bacon dripping in the pan.  Add the chicken and oregano to the pan; cook while stirring for 4 to 5 minutes until the chicken is no longer pink.  Add to the bacon and set aside.

Add the carrots to the saucepan and cook, stirring, for a couple of minutes.  Add the broth, marinara sauce, and rotini; stir well.  Bring mixture to a boil over high heat; simmer on medium-low heat 12 minutes.  Stir in the zucchini and the chicken mixture.  Simmer for 10 to 12 minutes until pasta is tender and chicken is cooked through.

Dip into serving bowls and sprinkle the cheese over the tops.

Yield: 4 servings

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