Chicken & Brown Rice Pilaf

• 3 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1 onion, chopped
• 1 red pepper, chopped
• 3/4 lb. fresh sugar snap peas, cut diagonally in half
• 2 Tbsp. water
• 3 cups hot cooked long-grain brown rice
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 3 Tbsp. chopped fresh parsley

1. Cook and stir bacon in large nonstick skillet on medium heat 5 min.
2. or until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard drippings from skillet.
5. Add chicken to skillet; cook 5 to 6 min.
6. on each side or until golden brown on both sides and done (165 degrees F).
7. Transfer chicken to plate; cover to keep warm.
8. Add onions and peppers to skillet; cook and stir 3 min.
9. Stir in peas and water; cover.
10. Simmer 4 to 5 min.
11. or until vegetables are crisp-tender.
12. Stir in rice; transfer to serving plate.
13. Top with chicken, cheese, parsley and bacon.

bacon, chicken breasts, onion, red pepper, fresh sugar snap peas, water, hot cooked, parmesan cheese, parsley

Taken from www.kraftrecipes.com/recipes/chicken-brown-rice-pilaf-132476.aspx (may not work)