Easy Chicken Parmigiana

Easy Chicken Parmigiana
Makes 4 servings

6 ounces (2 cups) uncooked penne, (medium pasta tubes)
1/4 cup grated Parmesan cheese
1/4 cup unseasoned dry bread crumbs
4 boneless skinless chicken breast halves
1 tablespoon oils
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
1 small zucchini, cut into 1 1/2-inch-long strips
2 tablespoons chopped ripe olives

1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.

2. Meanwhile, in shallow bowl, combine cheese and bread crumbs; mix well. Coat
chicken breast halves with cheese mixture. Heat oil in large skillet over medium-high
heat until hot. Add chicken; cook 3 to 5 minutes on each side or until browned.

3. Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low; cover and simmer
12 to 15 minutes or until chicken is fork-tender and juices run clear, stirring and turning
chicken occasionally. Serve chicken mixture with penne. Sprinkle with olives.