Creamy Chicken and Peas Noodle Toss

Submitted by Stephanie Y.

"This is a recipe for 2! This is a recipe from Kraft."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 2

ingredients

• 2 cups egg noodles, uncooked
• 1⁄2 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 ounces neufchatel cheese, 1/3 Less Fat than Cream Cheese, cubed
• 1⁄2 cup whole milk
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup
• 1 cup frozen peas
• 1⁄2 cup shredded 2% reduced-fat colby-monterey jack cheese, divided

directions

1. COOK noodles in medium saucepan as directed on package.
2. MEANWHILE, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 minute or until cooked through, stirring occasionally. Add Neufchatel cheese and milk; cook and stir 1 to 2 minute or until Neufchatel cheese is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
3. DRAIN noodles; return to saucepan.
4. Add chicken mixture and half of the shredded cheese; cook until shredded cheese is melted and mixture is well blended. Sprinkle with the remaining shredded cheese.

Reviews

[Kate57]

Very good. Pressed for time, I did use canned chicken breast (12.5 oz) and made the sauce in the microwave while the noodles cooked. There is plenty of sauce to increase your egg noodles to 3 or 4 cups, IMHO - it won't be quite as creamy, but it would easily double the servings without being skimpy on the sauce.

 

[Color Guard Mom]

Mmmmm Good! Loved this. Didn't change a thing! Thanks for posting this keeper! Made for I Recommend Tag.

 

[lazyme]

Delish! This was so simple and quite tasty. It's almost exactly the way I make my tuna noodle casserole. Thanks cookiedog!