Drain liquid from tomatoes and pour into large saucepan; chop tomatoes into quarters and reserve for later. To liquid in saucepan, add chicken broth, green pepper and garlic. Place over high heat and bring to a boil. Reduce heat to medium and cook 10 minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and basil; simmer until zucchini is tender, about 10 minutes. Reduce heat to low, add chicken and cook 5 minutes more. Serve in shallow bowls.

Courtesy of the National Chicken Council and the U.S. Poultry & Egg Association