Ingredients

• 2 pancetta slices or bacon slices, chopped
• 1 large onion, halved, sliced
• 2 carrots, peeled, cut into 2x1/4-inch sticks
• 1 large red bell pepper, cut into 2x1/4-inch sticks
• 2 garlic cloves, minced
• 8 ounces skinless boneless chicken breasts, sliced crosswise
• 4 plum tomatoes, chopped
• 1 1/2 cups canned chicken broth
• 2 tablespoons chopped fresh oregano
• 1/4 cup chopped fresh parsley
• 8 ounces spaghettini, freshly cooked

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Instructions

1. 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.