4 slices Bacon, chopped
4 small boneless skinless chicken breast halves (1 lb.)
4 large carrots (1 lb.), thinly sliced
1 large onion, chopped
1 cup fat-free reduced-sodium chicken broth, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 cups hot cooked brown rice
Cook and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; 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 vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
STIR in broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.