Angel Chicken Pasta:Tisha Finlay/Ann Maas

Angel Chicken Pasta

PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
YIELDS
6 Servings

INGREDIENTS
6 skinless, boneless chicken breast halves
¼ cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
1 Tbsp. chives
1 (16 ounce) bag pasta
¼ cup milk

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Whisk in milk and golden mushroom soup. Mix in cream cheese, and chives. 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. Serve with a side of vegetables.
Fettuccine Alfredo
YIELDS 4 Servings, 1 cup each

INGREDIENTS
8 ounces fettuccine – uncooked
1 ¼ cups chicken broth
4 teaspoons flour
1/3 cup cream cheese – softened
3 Tbsp. Parmesan cheese – divided
¼ teaspoon ground nutmeg (optional)
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 Tbsp. chopped fresh parsley


DIRECTIONS

Cook pasta as directed on package.

Combine broth and flour in a medium saucepan. Stir in cream cheese, 2 Tbsp. of the parmesan cheese, nutmeg, pepper, and garlic powder. Cook for 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.

Drain pasta. Toss with sauce. Sprinkle with remaining parmesan cheese and parsley.