Chicken & Summer Squash Skillet

1 tablespoon butter
4 small boneless skinless chicken breast halves (about 1 pound)
1 tub (10 ounces) Philadelphia Italian Cheese and Herb Cooking Crème, divided
2 zucchini, cut lengthwise in half, then sliced
2 yellow squash, cutlengthwise in half, then sliced
2 cups cooked orzo pasta
2 tablespoon thinly sliced fresh basil

Melt butter in large skillet on medium heat. Add chicken; cook 4 to 5 minutes on each side or until done (165 degrees F). Transfer to plate; cover to keep warm.

Place ¼ cup cooking crème in small microwaveable bowl; set aside. Add vegetables to skillet; cook 5 minutes or until crisp-tender; stirring frequently. Stir in remaining cooking crème; cook and stir 2 minutes. Add orzo; cook and stir 2 minutes or until heated through.

Spoon orzo mixture onto 4 plates; top with chicken. Microwave reserved cooking crème on high 15 to 20 seconds or until heated through. Spoon over chicken; top with basil.