Archive for October, 2011

6 skinless, boneless chicken breast halves

1/4 cup butter

1 (0.7 oz) package dry Italian salad dressing mix

1/2 cup white wine

1 can condensed golden mushroom soup

4 oz cream cheese with chives

1 pound angel hair pasta

Preheat oven to 325′.  In a large saucepan, melt butter over low heat.  Stir in package of dressing mix.  Blend in wine and soup.  Mix in cream cheese and stir until smooth.  Heat through, but do not boil.  Arrange chicken in a single layer in a 9×13 baking dish.  Pour sauce over chicken.

Bake for 60 minutes.  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.


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