Tuesday, February 4

Angel Chicken Pasta.

I've never understood how people do those low and no carb diets. To each his own, but I love bread, rice, and pasta entirely too much to ever be able to give them up for good. Not too long ago I happened upon an amazing chicken pasta recipe, and it was just too good not to share.

6 boneless, skinless chicken breasts
¼ cup/59ml butter
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup/120 ml cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces/113 grams cream cheese with chive and onion
1 pound/450 grams angel hair pasta

1. Preheat oven to 325°F (165°C)
2. 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. 

3. 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. 

This recipe is not only simple, it is delicious as well. I realized the only thing that could make this recipe better would be bacon bits (because bacon can make anything delicious). The flavors are wonderful and compliment each other beautifully. So grab a friend (or lover), light some candles, pop in a movie and enjoy a quiet night in for two. 

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