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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
on 11/6/2013
10 min
25 min
2 servings, 2 cups each
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What You Need

cups  egg noodles, uncooked
lb.  boneless skinless chicken breasts, cut into bite-size pieces
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
cup  milk
can  (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
cup  frozen peas
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.
Prepare using whatever KRAFT Shredded Cheese you have on hand, such as Cheddar, Mozzarella or Monterey Jack.
Substitute frozen chopped broccoli or your favorite blend of frozen mixed vegetables for the peas.
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