Creamy Chicken and Peas Toss
2 cups egg noodles, uncooked
1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 oz. (1/4 of 8-oz. pkg.) 1/3 Less Fat than Cream Cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 cup frozen peas
1/2 cup Shredded Reduced Fat Colby & Monterey Jack Cheese, divided
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 min. or until cooked through, stirring occasionally.
Add Neufchatel cheese and milk; cook and stir 1 to 2 min. 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.