Creamy Chicken and Peas Noodle Toss

Ingredients

• 0.5 cup milk colby & monterey jack cheeses shredded 2% divided kraft
• 10 oz cream of mushroom soup reduced-fat reduced-sodium canned
• 2 cups extra wide egg noodles uncooked
• 0.5 cup milk 
• 2 oz philadelphia neufchatel cheese cubed ()
• 1 cup peas frozen
• 0.5 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• frying pan
• sauce pan

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