small boneless skinless chickenbreast halves (1-1/2 lb.)
red pepper, chopped
lb. fresh sugar snap peas, cut diagonally in half
cups hot cooked long-grain brown rice
Tbsp. KRAFT Grated Parmesan Cheese
Tbsp. chopped fresh parsley
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.
Season chicken with 1/2 tsp. black pepper before adding to skillet.