Prep Time: 10 min
Total Time: 25 min
Makes: 2 servings
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.) neufchatel cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) cream of mushroom soup
1 cup frozen peas
1/2 cup shredded colby jack cheese, divided
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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.
Note: Substitute frozen chopped broccoli or your favorite blend of frozen mixed vegetables for the peas.
