Yield: 8 servings
Lightly dust chicken in flour to coat.
Heat oil in large skillet over medium-high heat. Add chicken; cook for 5 minutes on each side or until golden brown.
Add onions; cook for 3 minutes.
Stir in broth, carrots, tomato paste, salt, Italian herb seasoning and crushed red pepper and spoon sauce over chicken. Bring to a boil. Reduce heat to low.
Add zucchini. Cover and cook 6 to 8 minutes or until vegetables are crisp tender.
Please note that some ingredients and brands may not be available in every store.