1/4 cup Italian Dressing and Marinade, divided
4 small boneless skinless chicken breasts (1 lb.)
1 onion, sliced
1 zucchini, cut in half lengthwise, then crosswise into 1/2-inch-thick slices
1 red pepper, cut into strips
1-3/4 cups spaghetti sauce
1/2 cup Shredded Italian* Three Cheese Blend
2 Tbsp. Grated Parmesan Cheese
2 cups hot cooked long-grain brown rice OR 1 pkg whole grain pasta cooked and drained
HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
ADD remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.
SPOON rice or pasta onto platter; top with chicken, sauce and cheeses.
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