California Chicken and Vegetables

Ingredients

• 0.3 cup classico basil pesto sauce and spread traditional
• 3 cups vegetables mixed red frozen thawed drained (broccoli, peppers and carrots)
• 0.5 cup milk mozzarella cheese shredded 2% kraft
• 1 lb chicken breasts boneless skinless
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
2. Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165F), stirring occasionally.
3. Sprinkle with cheese; cover.
4. Remove from heat; let stand 5 min.