Creamy Tomato Zucchini Pasts with Chicken

This is a creamy, comforting pasta dish with zucchini, tomato and chicken.  It's perfect when you want something for dinner that won't heat up the house, or if you're a gardener like me, who always winds up with too much zucchini by mid-summer.  

1 chicken breast (or about 1 1/2 cups of cooked/shredded chicken)

1 medium zucchini, sliced into half moons

1 - 2 fresh tomatoes, diced

1/2 can Cream of Mushroom soup

1/2 cup milk or chicken broth (to thin sauce)

2 cloves of garlic, minced

6 - 8 oz pasta (penne, rotini, or spaghetti)

2 Tbsp olive oil or butter

1/4 tsp Italian seasoning (or a pinch each of oregano and basil)

Salt and pepper to taste

Shredded Parmesan cheese (optional, for topping)

Cook the pasta:  Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.  

Cook the chicken:  Cut chicken into bite-sized pieces, season with salt and pepper, and cook in 1 Tbsp oil or butter until browned and cooked through.  Remove and set aside.  

Cook the vegetables:  In the same skillet, sauté garlic, zucchini and chopped tomatoes for 3 - 4 minutes until softened.

Make the sauce:  Stir in 1/2 can Cream of Mushroom soup and 1/2 cup milk or broth.  Add Italian seasoning, salt, and pepper.  Simmer for 2 - 3 minutes until creamy.  

Combine everything:  Add cooked chicken and pasta to the skillet.  Toss until well-coated and heated through.  

Top with Parmesan cheese before serving.