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
  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 min. or until cooked through, stirring occasionally.
  3. Add Neufchatel cheese and milk; cook and stir 1 to 2 min. or until Neufchatel cheese is melted and mixture is well blended.
  4. Add soup and peas; cook 5 min., stirring occasionally.
  5. DRAIN noodles; return to saucepan.
  6. Add chicken mixture and half of the shredded cheese; cook until shredded cheese is melted and mixture is well blended.
  7. Sprinkle with the remaining shredded cheese.