Tuesday, October 19, 2010

Creamy Chicken over Linguine

6 skinless boneless chicken breast halves, cut into strips
1/4 cup butter
1 (.7oz) pkg dry Italian-style salad dressing mix
1/2 cup white wine
2 (10.75oz each) cans condensed golden mushroom soup
1/3 cup of milk
8 oz cream cheese with chives
3/4 lb linguine pasta

1. Preheat oven to 350.

2. In a large saucepan, melt butter over low heat. Stir in package of dressing mix. Blend in wine, soup and milk. Mix in cream cheese and stir until smooth. Heat through, but do not boil.

3. Arrange chicken pieces in a single layer in 9x13" baking dish. Bake 45 minutes.

4. 20 minutes before chicken is done, put on a large pot of salted water; bring to a rolling boil. Cook pasta according to package directions. Drain. Serve chicken and sauce over pasta.

Serves 6.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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