Healthy Chicken Parm With Veggies on Whole Grain Pasta

Necessity is truly the mother of invention. Here's a new healthier version of a great meal.

4 skinless, boneless chicken breasts (flattened)
1/2 lb whole grain pasta
1 large 32 oz can crushed tomatoes
3 or 4 cloves of fresh garlic (minced)
3 T fresh oregano (chopped)
4 T fresh basil (chopped)
1 yellow squash (cut in rounds)
1 zucchini squash (cut in rounds)
1/2 white onion (finely diced)
1 green bell pepper (thinly sliced)
1 c sliced mushrooms
3 T olive oil
1/2 c grated parmesian
1/2 c plain flour
salt and pepper to taste

Dredge chicken in mixture of parmesian and flour. Add salt and pepper. Heat 2 T olive oil in saute pan (to at least 375). Add chicken and brown on each side. When chicken juices run clear, remove from pan and set aside. Add 1 T olive oil to pan with drippings. Reduce heat slightly. Add garlic, oregano, basil, and onion. Saute until onion begins to become transparent. Add bell pepper, mushrooms, yellow squash and zucchini and cook for about 5 minutes, stirring often. Add crushed tomatoes and let simmer for about 10 minutes. Place chicken on top of tomatoes and veggies and let simmer for about 10 more minutes. Serve on whole grain pasta.

This is a great one pan meal for weeknights.