Creamy Chicken and Peas Noodle Toss |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a recipe for 2! This is a recipe from Kraft. 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.
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