Creamy Chicken Parmesan

10 Ritz crackers, finely crushed

2 Tbsp grated parmesan cheese

1 pound boneless skinless chicken breasts, cubed

1 can chicken broth

1/4 cup water

1/2 cup orzo pasta, uncooked

1 tsp oil

2 oz cream cheese, cubed

1 cup frozen mixed vegetables  (corn, carrots, peas and green beans)

Combine cracker crumbs and 1 Tbsp parmesan cheese on small plate.  Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast with the crumb mixture.  Press crumbs gently into chicken to secure; set aside.  Combine 1 cup of the broth and the water in medium saucepan.  Bring to boil on medium high heat.  Add orzo.  Reduce heat to medium low; simmer 9 minutes or until liquid is absorbed and orzo is tender.  Meanwhile, heat oil in large nonstick skillet on medium heat.  Add chicken; cook 5 to 6 minutes on each side or until chicken is cooked through.  Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm. Add cream cheese and remaining broth to drippings in skillet.  Bring just to boil on medium heat, stirring constantly.  Simmer 3 minutes or until sauce is thickened, stirring frequently.  Meanwhile, add veggies to orzo mix; simmer 2 minutes or until heated through, stirring frequently.  Stir remaining 1 Tbsp Parmesan cheese into cream cheese sauce.   Mix all and heat through.

Serves 2