1 cup diced bacon or pancetta, cooked until crispy
Heat oil in a large deep saucepan on medium-high and add onion, carrots, celery and sauté until vegetables start to soften.
Add chicken and cook for 5 minutes.
Stir in McCormick Garlic Powder, Cayenne Pepper, Paprika Smoked, Mixed Herbs, Rosemary Leaves and cook for a further 1 minute. Add tomatoes, and stock, season to taste with McCormick Sea Salt and Black Pepper, and then bring to the boil with the lid on.
Once boiling, stir in the zucchini and pasta and cook for 10 minutes until vegetables are cooked and pasta is soft.
Stir in the kale and serve in bowls topped with crispy bacon.
Add an extra 1 tsp McCormick Cayenne Pepper if you like it very spicy!