Recipe: Sauteed Chicken in Cream Sauce (Philadelphia Cream Cheese recipe, 1988)

SAUTEED CHICKEN IN CREAM SAUCE

2 1/2 cups uncooked tri-colored corkscrew noodles (8 ounces)
2 tablespoons margarine
2 whole boneless, skinless chicken breasts, cut into strips
1 1/2 cups sliced fresh mushrooms
1 cup sliced celery
1 small onion, thinly sliced
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon dried chervil leaves, crushed
1/8 teaspoon dried thyme leaves, crushed
1/4 cup dry white wine or sherry, divided use
1 (8 ounce) package cream cheese, cubed
1/3 cup milk
Fresh celery leaves (optional, for garnish)

Cook pasta according to package directions; drain.

Meanwhile, melt margarine in large skillet; add chicken, mushrooms, celery, onion, black pepper, basil, chervil and thyme and 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 hot cooked pasta on serving platter. Top with chicken mixture and cream cheese mixture. Garnish with celery leaves, if desired.

Makes 4-6 servings
Source: Philadelphia Cream Cheese Cookbook, 1988