Angel Chicken Pasta
"A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 1/4 cup butter
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1/2 cup white wine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 4 ounces cream cheese with chives
- 1 pound angel hair pasta
- Carbohydrate 42.2774760770616 g
- Cholesterol 164.752138649245 mg
- Fat 17.3448760677352 g
- Fiber 0 g
- Protein 37.000993154492 g
- Saturated Fat 9.14204716609207 g
- Serving Size 1 1 serving (227g)
- Sodium 211.748648870292 mg
- Sugar 42.2774760770616 g
- Trans Fat 2.42462196528163 g
- Calories 484 calories
Directions 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 9x13 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.
