Chicken and Orzo

1 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 1/2 in. pieces
1 clove garlic, pressed or finely minced
1 3/4 C. chicken broth
1 C. uncooked orzo or rosamarina pasta
14.5 oz. can Italian-style stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then sliced crosswise
2 Tbsp. shredded Parmesan cheese

In a 12 in. nonstick skillet, heat oil over medium-high heat. Add chicken and garlic; cook 4-6 min. stirring frequently, until chicken is brown.
Stir in broth and pasta. Heat to boiling. Reduce heat to medium; cover and cook 10-15 min., stirring occasionally, until pasta is tender and most of liquid is absorbed.
Stir in tomatoes and zucchini. Cook uncovered 5-10 min., stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender and chicken is no longer pink. Sprinkle with cheese.