Thursday, June 2, 2011

Angel Chicken Pasta

This is a recipe that I've had in my book for what feels like forever now, and I've always been afraid to try it.  I even bought all the ingredients... and didn't make it for nearly three more weeks, until there was nothing else in the house to cook for dinner.  And boy do I regret that, because it was delicious!  We were a little disappointed that there weren't quite enough leftovers for a second dinner, but with a few alterations, you could change that easily enough.

Angel Chicken Pasta, adapted from
2 - 3 chicken breasts, halved (or more, if you need to serve more people)
¼ cup butter
1 pkg dry Italian-style salad dressing mix (.7 ounce)
½ cup white wine (I used chardonnay this time)
1 can condensed golden mushroom soup (10.75 ounce)
4 oz cream cheese with chives (I used cream cheese with chives and onions, since that's what our store had)
1 lb angel hair pasta, or any pasta of your choice (I think we only cooked 1/2 lb, and it was more than enough to go with the amount of sauce we had)
Melt the butter in a fairly large saucepan, using low heat. Stir in the dressing mix. Once it's at a good consistency, add the wine and the soup. Break or scoop the cream cheese into small pieces and mix in, heating just until it's melted and the mixture is smooth. If you find that it's rather thick, try adding milk an ounce at a time until you achieve the desired consistency.
Put the chicken breast halves in a glass baking dish (9x13 or 2.5 qt), pour the sauce over them, and bake for an hour. While it's cooking (towards the end), boil your pasta and drain it.  Add a piece of chicken and some sauce to a plate of pasta, and enjoy!

This dish can taste a bit salty, so I'd recommend some fresh green veggies as a side, such as grilled zucchini or steamed broccoli, or a nice salad.

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