Ingredients
-
2 cups egg noodles
-
1⁄2 lb boneless skinless chicken breast
-
2 ounces neufchatel cheese
-
1⁄2 cup whole milk
-
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup
-
1 cup frozen peas
-
1⁄2 cup shredded 2% reduced-fat colby-monterey jack cheese
-
-
-
-
-
-
-
-
Directions
Prep Time: 20 m | Cook Time: 25mins | Serves: 2
Creamy Chicken and Peas Noodle Toss, This is a recipe for 2! This is a recipe from Kraft ”, I changed this recipe to full-fat everything, and substituted cream cheese for neufantel It tasted wonderful!, Very good Pressed for time, I did use canned chicken breast (12 5 oz) and made the sauce in the microwave while the noodles cooked There is plenty of sauce to increase your egg noodles to 3 or 4 cups, IMHO – it won’t be quite as creamy, but it would easily double the servings without being skimpy on the sauce
_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes. Powered by KETO4X, home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________
Steps
|
1
Done
|
COOK noodles in medium saucepan as directed on package. |
|
2
Done
|
MEANWHILE, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 minute or until cooked through, stirring occasionally. Add Neufchatel cheese and milk; cook and stir 1 to 2 minute or until Neufchatel cheese is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally. |
|
3
Done
|
DRAIN noodles; return to saucepan. |
|
4
Done
|
Add chicken mixture and half of the shredded cheese; cook until shredded cheese is melted and mixture is well blended. Sprinkle with the remaining shredded cheese. |
|
5
Done
|
|
|
6
Done
|
|
|
7
Done
|
|
|
8
Done
|
|
|
9
Done
|
|
|
10
Done
|
|
|
11
Done
|
|
|
12
Done
|
|
|
13
Done
|
|
|
14
Done
|
|
|
15
Done
|
|
