Once again I was searching through AllRecipes (I swear they aren’t giving me any reimbursement for this!! haha) and came across this amazing recipe. This dish has become one of my favorites. The sauce is so creamy and cheesy, and complements the chicken and pasta well. If you’re looking for an easy meal that will impress your family or company, then this recipe is for you!
The first time I made this, I had an old friend from high school over and he looooooooves Italian food, so I thought I would let him be my guinea pig (sorry Roxy, Bella, and Penney, I didn’t mean to offend you guys!). It turned out fabulously, but I did make one alteration. I decided that it didn’t have enough sauce for my liking. Between my friend, TJ, my dad, and myself, there wasn’t enough sauce left over for leftovers! And dry pasta doesn’t taste nearly as good
Angel Chicken Pasta [click to print]
Serves 6 (from www.allrecipes.com)
6 boneless, skinless chicken breast halves
1/4 cup butter
1 (.7oz) pkg dry Italian-style salad dressing mix
1/2 cup white wine
1 can condensed golden mushroom soup
4 oz cream cheese with chives
1 lb angel hair pasta
Preheat oven to 325 degrees F.
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 9×13 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.
Preheat your oven to 325 degrees F.
NOTE: The following pictures will show ingredients for doubled sauce.
Please let me know what you think in the comments