Italian Chicken Chowder

1/4 cup Light Italian Dressing
1/2 lb. boneless skinless chicken breasts, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup fat-free reduced-sodium chicken broth
1 zucchini, chopped
1/2 cup elbow macaroni, uncooked ( I used whole wheat rotini)
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese or parmesan or asiago

HEAT dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.
ADD tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
SIMMER on medium heat 8 min. or until macaroni is tender. Sprinkle with cheese. Serves 4.