Chicken and Pasta

Here is a great little dish that was well received. The hard part was finding the dry Italian-style dressing mix in the store (it was near where the Ranch dressing seasoning mixes are). This wasn't too hard to make and everyone liked it.

Ingredients

3-6 skinless, boneless chicken breasts (cut into ping pong size chunks)
1/4 cup butter
2 (.7 ounce) package dry Italian-style salad dressing mix
1 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can cream of chicken soup
8 ounces cream cheese
1 pound pasta

Cooking Directions

Allow cream cheese and butter to sit out for an hour to get soft.

Heat oven to 325 degrees.

In a large saucepan, melt butter over low heat. Stir in the dressing mix packages. Blend in wine, golden mushroom soup and cream of chicken soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Chop the chicken breasts into chunks (you could also leave them whole, but I like them chopped). Place chicken in a single layer in a baking dish. Pour sauce over.

Bake for 60 minutes.

When the sauce is nearly complete, cook the pasta until al dente (I normally start boiling the water about 25 minutes before completion).

Serve chicken and sauce over pasta.

Alternately, add pasta to chicken and return to oven for 5-10 minutes.