Chicken Mozzarella - Serves 4

6 oz ditalini or other small pasta
1/2 tsp dried thyme
1/2 tsp dried basil
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp crushed red pepper flakes
8 oz thin sliced chicken breast cutlets, cut into strips*
1 tsp olive oil
2-1/2 cups halved cherry tomatoes
1 medium zucchini, halved lengthwise & thinly sliced
1 cup coarsely diced red onion
1/4 cup chicken broth
1/4 cup water
1 can (10 oz) red kidney beans, rinsed and drained
3 oz shredded part skim mozzarella

Prepare pasta. Drain and set aside if pasta finishes before chicken. While pasta is cooking, crumble together 1/4 tsp thyme, 1/4 tsp basil with salt, garlic powder & red pepper flakes in a cup. Sprinkle over both sides of the chicken strips. Brush a large, heavy no stick skillet with the oil (I used pam spray) and heat over medium high heat. Add the chicken strips and saute for about 2 min per side, or until lightly browned and cooked thru. Transfer the chicken to a clean plate. Add the tomatoes, zucchini, onions, broth, water and the remaining 1/4 tsp thyme & 1/4 tsp basil to the skillet, and toss to blend well. Simmer, tossing frequently for 4 - 5 minutes or until the tomatoes have collapsed and the veggies are tender. Add the beans and simmer for 2 - 3 minutes, or until heated thru. Stir in the drained pasta. Place the chicken on top of the pasta and veggies; pour any chicken juices that have collected on the plate over the chicken and sprinkle with the cheese. Remove from the heat; cover and let stand for 3 - 4 minutes or until cheese is melted. I didnt have chicken cutlets so I thinly sliced regular boneless chicken breasts. Worked great!