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.

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices

3   each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup  KRAFT Grated Parmesan Cheese

Make It!

HEAT grill to medium heat. Place vegetables in grill basket.

GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.

ADD dressing; toss to coat. Sprinkle with cheese.

This sounds like a nice dish to  make sometime.   Found it over at Kraft.

Prep Time:

10 min

Total Time:

25 min

Makes:

4 servings, 1-1/2 cups each

What You Need!

1/2 lb. capellini or spaghetti, uncooked

1/2 cup  KRAFT Tuscan House Italian Dressing and Marinade

1 onion, finely chopped

2 cloves  garlic, minced

3 cups halved grape or cherry tomatoes

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/3 cup fresh basil, finely sliced

Make It!

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Kraft Kitchens Tips

Substitute

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Special Extra

Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

A few years ago I discovered this recipe over at Kraft. It is so easy and tasty.  I also season to mine and my husbands tastes.

Prep Time: 10 min

Total Time: 40 min

Makes: 6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water
2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside. PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese.
Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.

KRAFT KITCHENS TIPS

Serving Suggestion

Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute

Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

I originally found this over at Campbell’s Kitchen. It is easy to make and has quickly become one of my husbands favorite dishes. I have modified this version a little just by making the olives optional as I do not care for them.
Prep/Cook Time: 15 minutes
Serves: 4
1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives (optional)

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.