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Ingredients
2
tablespoon
olive oil
4
boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 poun
1
small onion, chopped
1
cup
sliced carrots (about 3 small)
2 1/2
cup
sliced zucchini (about 2 medium)
2
(14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2
(14.5-ounce) cans chicken broth
Grated Parmesan, optional
Directions
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 cheese, if desired.
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