“A delicious, easy company dish – the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.” Angel Chicken Pasta – You must try this recipe.
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- 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
- 1 pound angel hair pasta
- 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 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.
- Enjoy! 🙂
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 528 calories; 18.5 g fat; 48.3 g carbohydrates; 37.5 g protein; 107 mg cholesterol; 1265 mg sodium.
Recipe by: Marian Collins, Photo Credit: Brooke Lark (unsplash)
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