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Main dishes

Creamy Chicken and Peas Noodle Toss

Creamy Chicken and Peas Noodle Toss recipe
photo by:kraft
I added fresh mushrooms, corn, and used onion and chive cream cheese. Doubled the recipe to feed 3 people and had leftovers. DELICIOUS
posted by
debvieau
on 11/6/2013
time
prep:
10 min
total:
25 min
servings
total:
2 servings, 2 cups each
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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 Cheeses, 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.
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