Sign In
Kraftfoods.com

Creamy Chicken and Peas Noodle Toss

Creamy Chicken and Peas Noodle Toss
previous photo
1
 of 
1
 next photo
photo by:
kraft
recipe by: kraft

What You Need!

2 cups egg noodles, uncooked
1/2 lb.  boneless skinless chicken breasts, cut into bite-size pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel 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 KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided

Make It!

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 done, stirring occasionally. Add Neufchatel and milk; cook and stir 1 to 2 min. or until Neufchatel 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 the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.

Kraft Kitchens Tips

Healthy Living
Using reduced-fat products helps to lower the fat content of this indulgent recipe.
Substitute
Prepare using whatever KRAFT Shredded Cheese you have on hand, such as Cheddar, Mozzarella or Monterey Jack.
Substitute
Substitute frozen chopped broccoli or your favorite blend of frozen mixed vegetables for the peas.

nutritional information

K:54153v1:107499

featured member recipes

member:

you may
also enjoy

"i thought that it was a great idea for cold winter nights"
reviewed by: 106shane
on: 11/6/2007

most recent review

"Easy to make; definitely needed salt and pepper added. Didn't have peas, so I used green be... read more
reviewed by: a cook
on: 1/28/2010

use what's on hand

type of meal

RecipeDetail