Ingredients
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2 tablespoons olive oil
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4 boneless skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
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1 small onion, chopped
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2 1/2 cups zucchini, sliced (about 2 medium)
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2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
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2 (14 1/2 ounce) cans chicken broth
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parmesan cheese, grated
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1 cup carrot (about 3 small)
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
- Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.
- Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.