Parmesan-crusted Chicken in Cream Sauce
Serves 4

2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 Ritz® crackers, finely crushed
2 tbsp. Kraft® parmesan cheese, grated
4 small boneless skinless chicken breast, halves
2 tsp. oil
1/3 cup Philadelphia® chive & onion cream cheese, 1/3 less fat
3/4 lb. fresh asparagus, spears, trimmed, steamed

1. Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
2. Meanwhile mix cracker crumbs and parmesan on plate. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
3. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.
4. Serve with rice and asparagus.

Pan-grilled Veggie Pasta Primavera
Serves 4

8 ounces dry whole grain linguine pasta, halved, uncooked
1 small zucchini, halved lengthwise, sliced
1 small yellow summer squash, halved lengthwise, sliced
1/2 medium red bell pepper, halved crosswise, cut into strips
1/2 medium red onion, halved crosswise, cut into wedges
Pam® olive oil no-stick cooking spray
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper, ground
1 can Hunt’s® diced tomatoes with basil, garlic and oregano, undrained
1/4 cup parmesan cheese, shredded

1. Prepare pasta according to package directions; drain and keep warm in cooking pan. Combine zucchini, yellow squash, bell pepper and onion in large bowl. Spray with cooking spray; toss to coat. Sprinkle with oregano, salt and black pepper; toss.
2. Heat large grill pan or skillet over high heat. Add vegetables; cook 6 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from pan; cover to keep warm.
3. Add undrained tomatoes and vegetables to pasta; toss until well mixed. Sprinkle with cheese. Serve warm.