Crispy Garlic Chicken with Lemon Pasta

• 1 pkt. SHAKE N BAKE Seasoned Panko Seasoned Coating Mix
• 3/4 cup KRAFT Shredded Italian* Five Cheese Blend
• 1/4 cup KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 2 cups cherry tomatoes
• 2-1/2 cups penne pasta, uncooked
• 2 lemons, divided Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup fat-free reduced-sodium chicken broth
• 1 Tbsp. butter
• 1 Tbsp. chopped fresh parsley

1. Heat oven to 375 degrees F.
2. Combine coating mix and cheeses; reserve 1/4 cup cheese mixture for later use.
3. Moisten chicken with water.
4. Coat with remaining cheese mixture, 1 piece at a time.
5. Lightly press cheese mixture onto both sides of chicken.
6. (Chicken will not be completely coated.)
7. Place on one side of rimmed baking sheet sprayed with cooking spray.
8. Top with any remaining cheese mixture.
9. Spread tomatoes onto other side of baking sheet.
10. Bake 28 to 30 min.
11. or until chicken is done (165 degrees F).
12. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
13. While pasta is cooking, grate zest from 1 lemon; set aside.
14. Squeeze juice from both lemons into small saucepan; add broth.
15. Bring to boil; simmer on medium heat 6 to 8 min.
16. or until slightly thickened.
17. Add butter and lemon zest; simmer 3 to 4 min.
18. or until butter is melted and mixture is well blended, stirring occasionally.
19. Drain pasta; return to pan.
20. Add lemon sauce; toss to coat.
21. Add roasted tomatoes, reserved cheese mixture and parsley; mix lightly.
22. Serve pasta topped with chicken.

n, shredded italian, parmesan cheese, chicken breasts, cherry tomatoes, penne pasta, lemons, chicken broth, butter, parsley

Taken from www.kraftrecipes.com/recipes/crispy-garlic-chicken-lemon-pasta-161938.aspx (may not work)