Zucchini, Pasta & Chicken Skillet

• 1/2 lb. fettuccine, uncooked
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1/2 tsp. black pepper
• 2 Tbsp. olive oil, divided
• 3 zucchini, sliced
• 3 yellow squash, sliced
• 4 cloves garlic, minced
• 1/2 tsp. dried basil leaves
• 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 1/4 cup chopped fresh parsley
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, sprinkle chicken with pepper.
3. Heat 1 Tbsp.
4. oil in large nonstick skillet on medium heat.
5. Add chicken; cook 5 to 7 min.
6. on each side or until done (165 degrees F).
7. Remove to plate; cover to keep warm.
8. Add remaining oil to same skillet.
9. Add squash; stir-fry 3 min.
10. Add garlic and basil; stir-fry 3 min.
11. or until squash is crisp-tender.
12. Drain pasta, reserving 1/4 cup cooking water.
13. Toss pasta with reserved water in same pan; place on large serving platter.
14. Top with chicken, squash and remaining ingredients.

fettuccine, chicken breasts, black pepper, olive oil, zucchini, yellow squash, garlic, basil, shredded italian, parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/zucchini-pasta-chicken-skillet-165690.aspx (may not work)