For the first time in what seems like forever, Roger was actually home for dinner on a week night this week. Since this was the case we decided to do what we enjoy doing together in the evenings - cooking an actual homemade meal. (Which I'm sure he enjoyed even more than me considering he's had to eat fast food for dinner for the past two weeks.) Instead of trying something new we fell back on one of our favorite recipes - Angel Chicken Pasta. I can't remember exactly when we found this recipe, but it sure is tasty. (We found it at http://www.allrecipes.com/) Although the ingredients seem sort of mismatched, they blend perfectly together. It is almost heavenly - maybe that is why it's called Angel Chicken Pasta. ;-)
INGREDIENTS
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
DIRECTIONS
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 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.
Roger and I aren't huge fan of lots of meat, so we usually only use 2 chicken breasts for this recipe. We also cut the chicken into pieces instead of leaving whole. After chicken mixture and pasta are baked we normally stir together and serve. If you are tired of your same old chicken recipes, I'd suggest giving this a try. It will become one of your favorites!
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