I subscribe to the Kraft Food & Fun magazine, and when I got this Fall's issue, I found this little gem of a recipe. It's under 500 calories per serving, and it smells so wonderfully fragrant while cooking!
Prep: 15 minutes
Total: 55 minutes
Makes: 4 servings, 1 3/4 cups each
What you need:
2 slices Oscar Mayer bacon, chopped
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 tsp. dried oregano leaves
3 large carrots (1/2 lb.), diagonally sliced
3 cups fat-free reduced-sodium chicken broth
1 jar (14 oz.) marinara sauce
2 cups multigrain rotini pasta, uncooked
2 zucchini, quartered lengthwise, cut into 1/2-inch-thick slices
1/2 cup Kraft 2% Milk Shredded Italian Three Cheese Blend
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 2 tsp. drippings in pan. Add chicken and oregano to drippings; cook and stir 4 min. or until chicken is no longer pink. Add to bacon; set aside.
Add carrots to saucepan; cook and stir 2 min. Add broth, marinara 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.
Top with cheese.
Calories 490, fat 11g (sat 3.5g), chol 80mg, sodium 1140mg, carb 51g, fiber 9g, sugars 13g, protein 47g, vit A 250%DV, vit C 50%DV, iron 20%DV
Recipe taken from Kraft Foods Food & Family magazine, Fall '10 issue, page 11.