Sauteed Chicken In Cream Sauce

• 2 whole chicken breasts, split, boned, skinned or chicken tenders
• 2 Tbsp. oleo
• 1 1/2 c. mushroom slices
• 1 c. celery slices
• 1 small onion, thinly sliced
• 1/2 tsp. basil leaves
• 1/4 tsp. chervil leaves (optional)
• 1/8 tsp. thyme
• 1/4 c. white wine or sherry
• 1 (8 oz.) cream cheese, cubed
• 1/3 c. milk
• 2 1/2 c. (8 oz.) tri-colored corkscrew noodles, cooked and drained

1. Cut chicken into strips.
2. Melt margarine in skillet.
3. Add chicken and vegetables and seasonings.
4. Cook over medium heat stirring occasionally 10 minutes or until chicken is tender.
5. Add 2 tablespoons wine and simmer 5 minutes.
6. Combine cream cheese, milk and remaining wine in saucepan.
7. Stir over low heat until smooth. Place noodles on platter.
8. Top with chicken mixture and cream cheese mixture.

chicken breasts, oleo, mushroom slices, celery, onion, basil, chervil, thyme, white wine, cream cheese, milk, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768823 (may not work)