Chicken Parmesan Bundles and Easy Pasta Salads

I got this from one of my online cooking buddies, well this is the second recipes I have tried from him. This just might be my new favorite. Thank you Eric Green!
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese,

divided6 Tbsp. Kraft Grated Parmesan Cheese,

divided6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness (I just cut deep slits in mine, I hate to pound chicken)

1 egg

10 Ritz Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF.

Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Easy Pasta Salad

2 cups rotini pasta, uncooked

2 cups fresh broccoli florets

1 cup halved cherry tomatoes

1/4 cup sliced black olives

1/3 cup Kraft Light House Italian Dressing

1/4 cup Kraft Grated Parmesan Cheese (you can omit the cheese since its already in the chicken)

COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.ADD remaining ingredients; mix lightly. Cover.REFRIGERATE several hours or until chilled.