Hearty Italian Chicken Chowder

This was one of the recipes from the first post of this blog. In that post I only included a link and tonight I decided to make a few changes so I thought I'd go ahead and post the full recipe. This recipe is such a keeper - easy, inexpensive, filling, and delicious! And I know Nana's cousins Carol & Lee enjoy it cause they told me they got the recipe from my original post and have made it lots since then :) I'm going to write this recipe as if it were doubled because it only makes 2 servings otherwise and that's just not enough!

Hearty Italian Chicken Chowder
Adapted from Kraft Foods

Ingredients

1/2 C Italian Dressing (light is fine)

1 lb.  boneless skinless chicken breasts, chopped

2 cans (14-1/2 oz.) diced tomatoes, undrained (we use organic, sometimes fire roasted)

2 cups chicken broth (we use homemade)

1 zucchini, chopped (the girls do not like the zucchini, next time I think I'll try broccoli)

1 cup uncooked elbow macaroni or other small pasta (we use whole wheat)

1 tsp. dried basil leaves

Mozzarella cheese & grated Parmesan for topping

Directions
Heat dressing in large saucepan on medium heat. Add chicken and cook for 3 minutes, stirring occasionally. Add tomatoes, broth, vegetables, macaroni and basil. Bring to boil on high heat. Reduce to medium heat and simmer for 8 minutes or until pasta is tender. Sprinkle with cheese.