Found this recipe over at Kraft.com
4 small boneless skinless chicken breast halves (1 lb.)
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup  pesto
2 cups grape or cherry tomatoes
1 cup  KRAFT Finely Shredded Italian* Five Cheese Blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid.
Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until
heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through.
Sprinkle with shredded cheese.

When I was working full time outside the house I was always looking for a recipe that was quick and easy to make.   I like to makes things that taste good and I also like to spend as little time as possible in the kitchen.  Recipezaar is one of my all time favorite sites to get recipes.   It has a wide variety of choices to search exactly what you are looking for.    I invite you to email me and tell me what some of your favorite recipe websites are or even some of your favorite recipes and post them here.

I originally found this recipe at Kraftfoods. 
I also combined it with another favorite salmon recipe of ours by adding the spinach and mushrooms.
It is quick and easy to make also.  
3 Tbsp. KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing 
4 salmon fillets (4 oz. each)
1 bag Spinach
1 pkg Mushrooms
 

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. 
PREHEAT oven to 375  Remove salmon from marinade; discard bag and marinade.  Also combine spinach and mushrooms with salad dressing and pour over marinated fish.
Bake  salmon, 30-35 minutes. or until salmon flakes easily 
 

I originally found this recipe over at Louis Kemp website. It is one of my husbands favorite recipes. I think I will break this recipe out when it gets warmer
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons non-fat sour cream
1/4 cup light mayonnaise
1/2 teaspoon black pepper, sugar, dry dill weed
salt to taste
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
1/4 cup frozen peas cooked (optional)

Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.

Preparation Time
25 min

I discovered this site a few years ago. It has some intersting recipes and articles on it. The web site also has newsletters that you can sign up for. I am on the recipes list because, I always like to try different ways to cook chicken, fish, pork, and beef. Cooking the dishes the same way gets tiring week after week.