Bruschetta Chicken Over Angel Hair with Sauteed Zucchini

Sun-Dried Tomato Vinaigrette salad dressing
2 small boneless skinless chicken breast halves
1 large tomato, diced
1/4 cup diced onion
1/4 cup shredded mozzarella
1/4 cup chopped fresh basil
2 medium zucchini
olive oil
1/2 teaspoon minced garlic
angel hair pasta
salt & pepper

1. Preheat over to 375.

2. Put chicken breasts in a plastic bag with enough dressing to coat completely, turning bag several times to make sure all chicken is covered. Refrigerate 10 minutes to marinate.

3. Remove chicken from bag & place in baking dish. Add a little more dressing for moisture while it bakes, cover & bake for 15 minutes.

4. Cut zucchini into 1/2-inch slices. Put half diced tomato in a bowl with onion, half the basil, 1/4 cup mozzarella, and cover with dressing; combine.

5. Flip chicken over, add a little more dressing, cover and cook 15 more minutes or until cooked through.

6. Put on water to boil for angel hair. Put olive oil in pan, add garlic, remainder of basil, and zucchini; saute over med-high heat, roughly 5 minutes. Cook pasta according to package directions.

7. Spoon "bruschetta" mixture over chicken, put back in oven, uncovered, for 5 minutes. Remove pasta from heat & drain. Add remaining diced tomato to zucchini (sprinkle a little shredded mozzarella over the top, if desired) and let heat for 2 minutes. Remove chicken from oven. Serve over angel hair with zucchini on the side.

Serves 2.