Makes 6 servings.

INGREDIENTS

  • 2pancetta slices or bacon slices, chopped
  • 1large onion, halved, sliced
  • 2carrots, peeled, cut into 2×1/4-inch sticks
  • 1large red bell pepper, cut into 2×1/4-inch sticks
  • 2garlic cloves, minced
  • 8ounces skinless boneless chicken breasts, sliced crosswise
  • 4plum tomatoes, chopped
  • 1 1/2cups canned chicken broth
  • 2tablespoons chopped fresh oregano
  • 1/4cup chopped fresh parsley
  • 8ounces spaghettini, freshly cooked

    DIRECTIONS

    Sauté pancetta in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to skillet; sauté 5 minutes. Add carrots, bell pepper and garlic; sauté vegetables until crisp-tender, about 5 minutes. Stir in chicken, tomatoes, broth and oregano; simmer until chicken is cooked through, about 4 minutes. Stir in parsley and pancetta. Season with salt and pepper. Toss pasta with chicken mixture.