Ingredients
6
6 servings
- •6 skinless, boneless chicken breast halves
- •0.25 cup butter
- •1 (.7 ounce) package dry Italian-style salad dressing mix
- •1 (10.5 ounce) can condensed golden mushroom soup
- •0.5 cup white wine
- •4 ounces cream cheese with chives
- •1 (16 ounce) package angel hair pasta
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Arrange chicken breasts in a single layer in a 9x13-inch baking dish.
- Melt butter in a large saucepan over low heat. Stir in dressing mix, then stir in condensed soup and wine. Add cream cheese; cook and stir, without boiling, until smooth and heated through. Pour over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- About 15 minutes before the chicken is finished, bring a large pot of lightly salted water to a rolling boil. Add angel hair pasta and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Serve chicken and sauce over pasta.
Nutritional Facts
Per 6 servings
- Calories: 528
- Carbohydrate: 48g
- Fat: 19g
- Fiber: 3g
- Protein: 38g
- Sugar: 4g
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