Creamy Chicken and Peas Noodle Toss

Recipe by cookiedog
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups egg noodles, uncooked
  • 12
    lb boneless skinless chicken breast, cut into 1-inch pieces
  • 2
    ounces neufchatel cheese, 1/3 Less Fat than Cream Cheese, cubed
  • 12
    cup whole milk
  • 1
    (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup
  • 1
    cup frozen peas
  • 12
    cup shredded 2% reduced-fat colby-monterey jack cheese, divided
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DIRECTIONS

  • COOK noodles in medium saucepan as directed on package.
  • 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.
  • DRAIN noodles; return to saucepan.
  • 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.
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