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. Weight Watchers Points 5.