14 oz chicken broth fat-free divided reduced-sodium canned
1 cup vegetables mixed frozen thawed (corn, carrots, peas and green beans)
2 oz philadelphia neufchatel cheese cubed ()
1 tsp oil
0.5 cup orzo pasta uncooked
2 Tbsp parmesan cheese divided grated kraft
2 Tbsp ritz reduced fat crackers crushed finely
0.5 lb chicken breasts boneless skinless
0.3 cup water
Equipment
frying pan
sauce pan
Directions
Mix cracker crumbs and 1 Tbsp. Parmesan on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast. Press crumbs gently into chicken to secure.
Bring 1 cup broth and water to boil in medium saucepan on medium-high heat.
Add orzo; simmer on medium-low heat 9 min. or until most of liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat.
Add chicken; cook 5 to 6 min. on each side or until done (165F).
Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
Add Neufchatel and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 min. or until heated through, stirring frequently.
Spoon orzo mixture onto 2 serving plates; top with chicken. Stir remaining Parmesan into Neufchatel sauce; spoon over chicken.
