2 whole chicken breasts, split, boned, skinned
2 tbsp. butter
1 1/2 c. mushrooms, sliced
1 c. celery, sliced
1 sm. onion, thinly sliced
1 tsp. pepper
1/2 tsp. dried basil leaves (crushed)
1/4 tsp. chervil leaves (crushed)
1/8 tsp. dried thyme leaves (crushed)
1/4 c. dry white wine
1 (8 oz.) pkg. cream cheese
1/3 c. milk
2 1/2 c. tri-colored cork screw 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. 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.