Chicken & Summer Squash Skillet

• 1 Tbsp. butter
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 3 Tbsp. milk, divided
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 2 small each yellow squash and zucchini, cut lengthwise in half, then sliced crosswise
• 3 cups cooked orzo pasta
• 2 Tbsp. thinly sliced fresh basil

1. Melt butter in large skillet on medium heat.
2. Add chicken; cook 6 to 7 min.
3. on each side or until done (165 degrees F).
4. Transfer to plate; cover to keep warm.
5. Mix cream cheese spread, 2 Tbsp.
6. milk and dry seasonings until blended.
7. Mix 1/4 cup with remaining milk in small microwaveable bowl; set aside.
8. Add vegetables to same skillet; cook 5 min.
9. or until crisp-tender, stirring frequently.
10. Stir in remaining cream cheese mixture; cook and stir 2 min.
11. Add orzo; cook and stir 2 min.
12. or until heated through.
13. Spoon orzo mixture onto 4 plates; top with chicken.
14. Microwave reserved cream cheese mixture on HIGH 15 to 20 sec.
15. or until heated through; stir.
16. Spoon over chicken; top with basil.

butter, chicken breasts, philadelphia cream cheese, milk, italian seasoning, garlic powder, zucchini, pasta, fresh basil

Taken from www.kraftrecipes.com/recipes/chicken-summer-squash-skillet-124545.aspx (may not work)