INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives (optional)
1 pound angel hair pasta
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.This works great if you double the recipe and save in the freezer and make the fresh pasta to go with the chicken and sauce.
2 comments:
I (Lori) accidentally made this recipe with Cream of Mushroom soup instead of the "Golden" Mushroom soup, but it was still great! Next time I'll use the proper one... Thanks, Sharon!
I didn't have golden mushroom either I just added some minced garlic and it was perfect. This is one of our favorite meals!
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