1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 clove garlic, finely chopped
1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 can (14.5 oz) Muir Glen® organic no-salt-added diced tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
1/2 teaspoon dried Italian seasoning
2 tablespoons shredded Parmesan cheese
Step 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.
Step 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.
Step 3: Stir in tomatoes, zucchini and Italian seasoning. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.