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Wednesday, February 27, 2013

Chicken and Pasta

This is a rather simple yet tasty chicken recipe, that I got out of one of my American recipe books. Working full time sometimes leaves little time to really mess around with long winded complicated recipes during the week. It's not that I don't want to and sometimes i'll indulge in something a little more challenging, but if the truth be told by the time I have finished work, done the housechores and tended to the dog. It leaves little extra time so I am always on the look out for quick tasty meals, by quick I mean quick to prepare, cooking time I am not too fussed about as they are inactive times and leaves me with time to get on with other things while it cooks. When time is short it's always good to have one less thing to worry about.


Chicken and Pasta
 
6 chicken breasts
1/4 cup butter
1tsp dry italian style salad dressing mix
1 can condensed mushroom soup
1/2 cup white wine
4oz cream cheese with chives
1lb angel hair pasta
 
1. Preheat your oven to 325F/160C. In a large pan, melt the butter over a low heat then consecutively,  stir in the Italian soup mix, wine and mushroom soup, mix in the cream cheese and stir until well blended and smooth. Warm through but don't boil. Put the chicken into a 9"x13" baking dish or similar. Pour over the sauce.
 
2. Bake for about an hour, about 20 minutes before the chicken is done, bring a large pot of water to a rolling boil and cook the pasta until al dente (this should only take about 5 minutes). Drain the pasta and serve with the chicken and the sauce.

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