Chicken and Orzo Supper

CHICKEN AND ORZO SUPPER

1 Tbsp. 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 chicken broth
1 cup uncooked orzo or rosamarina pasta (6 oz.)
1 can (14.5 oz.) Italian-style stewed tomatoes, undrained
1 med. zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2 Tbsp. shredded Parmesan cheese

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. 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. 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. Makes 4 servings.