10-12 chicken breast tenders, if using frozen make sure they're thawed
1 bottle Kraft Tuscan House Italian Dressing
4 oz Philadelphia Cream Cheese, softened
1 small can sliced mushrooms, drained
Fresh balck pepper
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Let's Make It
Marinate tenders overnight in 1/2 bottle of Italian dressing.
Spray non-stick skillet with Pam and heat pan to medium-high heat. Remove tenders from marinade and add to skillet. Discard marinade. Pour remaining dressing from bottle into skillet and saute until cooked through.
Add cream cheese cut into cubes and mushrooms and cover with lid. Continue cooking until cheese is melted and sauce is thickened, approximately 5-10 minutes. Grind fresh black pepper lightly over top to taste. Serve over buttered rice or noodles.