2 whole chicken breasts, split, boned, skinned
2 tbsp. butter
1 1/2 c. mushroom slices
1 sm. onion, chopped
1/2 tsp. pepper
1/2 tsp. dried basil leaves, crushed
1/4 tsp. dried chervil leaves, crushed
1/8 tsp. dried thyme leaves, crushed
1/4 c. dry white wine or sherry
1 (8 oz.) pkg. cream cheese, cubed
1/3 c. milk
2 1/2 c. tri-colored corkscrew noodles, cooked & drained

Cut chicken into strips. Melt butter into skillet. Add chicken, mushrooms, onions and seasonings. Cook over medium heat, stir occasionally 10 minutes or until chicken is tender. Add 2 tablespoons wine, simmer 5 minutes. Combine cream cheese, milk and remaining wine in saucepan; stir over low heat until smooth.

To serve, place noodles on serving platter. Top with chicken mixture and cream cheese mixture. Serves 4 to 6 people.