This is a Kraft recipe.
- 2 slices bacon, chopped
- 1 lbs. boneless, skinless chicken breast, cut into small bite sized pieces
- 1 tablespoon Italian seasoning (for some reason I missed this when we made the dish and I am only realizing it now)
- 3 large carrots, diagonally sliced
- 1 onion, chopped
- 2 cups chicken broth
- 2 cups water
- 1 1/2 cup pasta sauce
- 3 cups pasta, uncooked (we used penne and may have used a little more than 3 cups)
- 2 zucchini (we just sliced ours, instead of quartering them and cutting them into small pieces)
- 1/2 cup Kraft 4 cheese blend (we used cheddar and mozzarella)
1. Cook bacon in saucepan on medium heat until crisp, about 4 minutes. Remove from pan and set aside.
2. Add chicken and Italian seasoning (if you don’t forget like I did) to bacon drippings in pan and cook until chicken is cooked through. Remove chicken from pan and set aside with the bacon.
3. Add carrots and onion to saucepan and cook 2 minutes. Add broth, water and pasta sauce (the original recipe said to add pasta too and bring to boil before simmering for 10 minutes. We brought to boil first, then added pasta and cooked while still boiling. This may have been a mistake, as it seemed like all of our liquid got cooked off faster than we expected).
4. Stir in zucchini and chicken mixture and cook until vegetables are tender. (Instead of serving it with cheese on top we stirred the cheese in before serving.)
Verdict: This was tasty, but I wish there would have been more sauce to it. I think I would add more tomato sauce to it, or maybe even just exclude the water and cook the noodles on the side and then add them back to the sauce/broth, but that’s a personal preference.