Chicken with Creamy Mushroom Sauce

• 4-1/2 cups wide egg noodles, uncooked
• 1 Tbsp. oil, divided
• 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/2-inch thickness
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1 tsp. garlic powder
• 1/2 lb. sliced fresh mushrooms
• 1/4 cup finely chopped onions
• 1/3 cup fat-free reduced-sodium chicken broth
• 1 Tbsp. finely chopped fresh parsley

1. Cook noodles as directed on package, omitting salt.
2. Meanwhile, heat 1-1/2 tsp.
3. oil in large skillet on medium-high heat.
4. Add chicken; cook 4 to 5 min.
5. on each side or until done.
6. Transfer to plate; cover to keep warm.
7. Mix cream cheese spread, milk and garlic powder until blended.
8. Add remaining oil, mushrooms and onions to skillet; cook on medium heat 7 min.
9. or until mushrooms release most of their liquid, stirring occasionally to scrape browned bits from bottom of skillet.
10. Add cream cheese mixture and broth; cook and stir 3 to 5 min.
11. or until cream cheese is completely melted and sauce is heated through.
12. Drain noodles; place on platter.
13. Top with chicken, cream cheese sauce and parsley.

wide egg noodles, oil, chicken breasts, philadelphia cream cheese, milk, garlic powder, mushrooms, onions, chicken broth, parsley

Taken from www.kraftrecipes.com/recipes/chicken-creamy-mushroom-sauce-138406.aspx (may not work)