"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Angel Chicken Pasta Recipe

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This recipe for Angel Chicken Pasta, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Jordan
Added: Tuesday, May 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup chicken stock (I use canned)
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
3-4 chopped green onions
1 pound angel hair pasta

Directions:
Directions:
Preheat oven to 350. Arrange chicken breasts in a single layer and cook until done.
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in chicken stock and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Cook pasta until al dente, about 5 minutes. Drain. Cut up the cooked chicken and mix with sauce. Serve over pasta.

Personal Notes:
Personal Notes:
The original recipe calls for 6 chicken breasts but I think that's too many --- add more if you'd like. I sometimes add a little more chicken stock.

 

 

 

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