Zucchini Chicken With Vermicelli

2 boneless, skinless chicken breasts, kept frozen
3 - 4 zucchini
3 cups whole mushrooms
1 can stewed tomatoes
1 can whole, black olives
1/4 cup Italian dressing
1 clove garlic
1/4 cup fresh grated parmesan cheese
1 pkg. vermicelli pasta, prepared per instructions

Dice frozen chicken into 1 1/2" pieces.
Slice zucchini into 1/4" slices.
Cut mushrooms in half.
Crush garlic.
Simmer chicken over medium-high heat with Italian dressing and garlic.
When chicken is nearly done, add zucchini, mushrooms, tomatoes and olives.
Cook until hot, but do not overcook.
Toss with cooked pasta, sprinkle with parmesan cheese, salt and pepper to taste.

Makes 2 servings.