For my birthday one year (or maybe for Mother's Day?), Dan and the kids made this for dinner. It has been a family favorite since. I wait for the cream cheese to go on sale and then a buy doubles of all the ingredients (the cream cheese comes in 8 oz. container). The sauce is very flavorful and rich. What I have done is to slice the chicken into chunks after cooking and return it to the sauce. It seems to make the chicken go a long way. We have served it for company. It doesn't take long to make the sauce, but do make sure you leave enough time to bake. ANGEL CHICKEN PASTA
4-6 skinless, boneless chicken breast halves (I use the frozen ones from Costco, thawed)
¼ cup butter
1 (.7 oz) package dry Italian-style salad dressing mix
½ cup white wine
1 (10.75 oz) can condensed golden mushroom soup
4 oz. 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. I like to use a whisk. Blend in wine and golden mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not boil. Sauce may be a bit lumpy, and that’s okay. Arrange chicken breasts in a single layer in a 9”x13” 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.
For pdf file, click here: Angel Chicken Pasta