Pasta Skillet with Chicken & Zucchini

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

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

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

Taken from www.kraftrecipes.com/recipes/pasta-skillet-chicken-zucchini-180811.aspx (may not work)