Chicken Zucchini Pasta

This recipe has been a favorite of our family for several years.  It started a few years back with a garden full of zucchini and tomatoes.  We had to find a way to use it and this is what I came up with.

3-4 Frozen boneless, skinless chicken breast halves
2-3 smallish zucchini
4-5 small tomatoes chopped into wedges or 2 cans whole tomatoes chopped
Half of a medium white onion
Handfull of green onions
5-6 Sage leaves or 1/2 tsp. dried sage
Parsley, fresh chopped or dried to taste
1/2 tsp. garlic powder or 2 cloves fresh garlic
2 tbs. canola oil
Pepper
1/4 tsp. Oregano

Vermicelli Noodles
4 tbs. butter
Parsley
Dried chicken bullion granules 3-4 tbs.

In an electric skillet turned to medium place 2 tbs. canola oil and the chicken breast halves.  When they are slightly browned on one side turn them to the other.  When they are mostly cooked, take them out and chop them into chunks.  Return them to the skillet with the onions, green onions, sage, parsley, pepper, Oregano and garlic.  Cook a few minutes until the onions are soft.  Add the zucchini and tomatoes.  Continue cooking until zucchini and tomatoes are cooked soft.

Meanwhile:

In a large pot boil water.  Add 1-1 1/2 pkgs vermicelli noodles and cook until just tender.  Drain and toss with 4 tbs. butter, 1-2 tbs. Olive Oil, Chicken bullion (3-4 tbs.) and Parsley  to taste.

Serve Chicken Zucchini over the  pasta and enjoy!