Cheesy Chicken with Pasta

• 1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
• 1/3 cup KRAFT Grated Parmesan or Romano Cheese, divided
• 6 KRAFT 2% Milk Pepperjack Singles, divided Target 2 For $5.00 thru 02/06
• 4 cups whole wheat fusilli pasta, uncooked
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
• 2 Tbsp. chopped fresh cilantro

1. Combine cheddar and 1/4 cup Parmesan.
2. Cut three 2% Milk Singles in half.
3. Cook pasta in large saucepan as directed on package.
4. Meanwhile, cook chicken in large nonstick skillet 5 min.
5. on each side or until done (165 degrees F).
6. Top each breast with 1 Tbsp.
7. marinara sauce, about 1-1/2 Tbsp.
8. of the cheddar mixture and 1 Singles piece; cook 3 to 5 min.
9. or until cheeses are melted.
10. Remove from skillet; cover to keep warm.
11. Drain pasta; return to pan.
12. Stir in remaining marinara sauce and Singles; cook and stir 3 min.
13. or until sauce is heated through and Singles are melted.
14. Spoon onto platter; top with chicken, remaining Parmesan and cilantro.

milk, romano cheese, milk, whole wheat fusilli pasta, chicken breasts, tomato, fresh cilantro

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-pasta-161639.aspx (may not work)