This dinner is a family favorite, and makes enough that we can have a second meal with the leftovers!
- 3 large skinless, boneless chicken breast halves
- 1/4 cup butter
- 1 package dry Italian-style salad dressing mix
- 1/2 cup white wine
- 1 can condensed golden mushroom soup
- 4 ounces cream cheese with chives
- 1 pound 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 greased 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, according to box directions. Drain.
Chop up chicken and serve with sauce over pasta.