1 tbs. olive oil
1-2 lbs skinless chicken breasts, cut into cubes
3 cloves garlic, finely chopped
1 3/4 cup chicken broth
1 cup uncooked pasta ( I used whole wheat elbow noodles)
2 cans (14.5 oz) Italian style stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then cut into slices
2 Tbs Shredded parmesan cheese

heat oil over medium heat. add chicken and garlic: cook until chicken is brown. Stir in broth and pasta. Heat to boiling. Reduce heat to medium; cover and cook 15 minutes, stirring occasionally. Stir in tomatoes and zucchini. Cook uncovered for 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender and chicken is no longer pink. Sprinkle with cheese.

Serving Size: 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user INDYGIRL2003.

 

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