2 whole chicken breast, split, boned and skinned
2 tbsp. butter
1 1/2 c. sliced mushrooms
1 c. celery, sliced
1 sm. onion, thinly sliced
1/2 tsp. pepper
1/2 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. dried thyme, crushed
1/4 c. sherry or white wine
1 (8 oz.) pkg. cream cheese, cubed
1/3 c. milk
2 1/2 c. (8 oz.) tri-colored corkscrew noodles, cooked, drained

Cut chicken into strips. Melt butter in large skillet; add chicken, vegetables and seasonings. Cook over medium heat, stirring occasionally, 10 minutes or until chicken is tender. Add 2 tablespoons wine; simmer 5 minutes.

In saucepan combine cream cheese, milk and remaining wine. Stir over low heat until smooth. Serve by placing noodles on a serving platter. Top with chicken mixture then cream cheese mixture. Serves 4 to 6.