1
can (14.5 oz) Italian-style stewed tomatoes, undrained
1
medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2
tablespoons shredded Parmesan cheese
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Steps
1
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
2
Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
3
Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.
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For a change of pace and a little stronger cheese flavor, look for shredded Asiago cheese in containers near the other cheeses.
The chicken breasts will be super easy to cut if they are partially frozen.
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