2 whole chicken breasts, skinned and boned
2 tbsp. butter
1 1/2 c. mushroom slices
1 c. celery slices
1 sm. onion, thinly sliced
1/2 tsp. pepper
2 tsp. basil
1/8 tsp. thyme
1/4 c. dry wine
8 oz. cream cheese, cubed
1/3 c. milk
2 1/2 c. (8 oz.) tri colored corkscrew noodles, cooked and 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 a 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.