Creamy Chicken And Peas Noodle Toss - cooking recipe

Ingredients

2 cups egg noodles, uncooked
1/2 lb boneless skinless chicken breast, cut into 1-inch pieces
2 ounces neufchatel cheese, 1/3 Less Fat than Cream Cheese, cubed
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, divided

Preparation

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 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.
DRAIN noodles; return to saucepan.
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.