Heat large sautee pan over medium-low heat. Pour ¼ teaspoon olive oil into pan, then sprinkle ½ teaspoon breadcrumbs into oil. Stir and cook until golden brown, about 1-3 minutes. Remove breadcrumbs from pan and set aside.
Increase heat to medium-high, then add ½ c chopped chicken breast, 2 oz pasta, one 14-oz can diced tomatoes, ½ c frozen or fresh vegetables, ½ can water (fill tomato can), ½ teaspoon chicken bouillon paste, 1 teaspoon Italian seasoning, ¼ teaspoon minced garlic, and ¼ teaspoon salt to pan. Add more water while pasta dish is cooking if necessary.
Stir and cook until pasta is almost al dente and much of the water has been absorbed.
Once pasta is almost al dente, sprinkle ½ c shredded mozzarella cheese over pasta and cook until melted.
Transfer to serving dish, top with parmesan cheese, toasted breadcrumbs, and parsley (if desired). Enjoy.