Creamy Chicken And Peas Noodle Toss

• 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

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 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. DRAIN noodles; return to saucepan.
4. 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.

egg noodles, chicken breast, cheese, milk, condensed cream, frozen peas, colbymonterey jack cheese

Taken from www.food.com/recipe/creamy-chicken-and-peas-noodle-toss-272655 (may not work)