#893 - Italian Chicken Chowder

(by Shirley McNevich)

1/4 cup Italian dressing
1/2 lb. boneless/skinless chicken breast (cut into bite sized pieces)
1 - 14.5oz. can stewed tomatoes (or use homemade)
1 cup chicken broth
1 medium chopped onion (optional)
1 medium zucchini (cut into bite sized pieces--do not peel before cutting)
1/2 cup uncooked pasta (your choice of shape)
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil leaves
1/2 cup Sargento's shredded mozzarella cheese
saltine crackers

In a saucepan over medium heat add Italian dressing, chopped onion and chicken pieces--stir and cook until chicken pieces are tender. Add stewed tomatoes, chicken broth, zucchini pieces, uncooked pasta, salt, pepper and basil--stir and bring to a boil. Once boiling, reduce to simmer and keep cooking until pasta is done to your taste. Ladle soup into bowls and sprinkle the top of the soups with shredded mozzarella cheese. Serve with crackers.