what you need

3
slices OSCAR MAYER Bacon, chopped
6
small boneless skinless chickenbreast halves (1-1/2 lb.)
1
onion, chopped
1
red pepper, chopped
3/4
lb. fresh sugar snap peas, cut diagonally in half
2
Tbsp. water
3
cups hot cooked long-grain brown rice
2
Tbsp. KRAFT Grated Parmesan Cheese
3
Tbsp. chopped fresh parsley

make it

 COOK bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.

ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 min. Stir in peas and water; cover. Simmer 4 to 5 min. or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.

TOP with chicken, cheese, parsley and bacon.

**SPECIAL EXTRA
Season chicken with 1/2 tsp. black pepper before adding to skillet.
* http://www.kraftrecipes.com/recipes/chicken-brown-rice-pilaf-132476.aspx