Angel Chicken Pasta Recipe
Bake chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties.
Prep in the morning and come home to slow-cooked chicken in a creamy mushroom sauce. If only every dinnertime were this easy.
I improvised to save some time and a trip to the grocery store but I don't feel it sacrificed taste in any way. I used a rotisserie chicken cut into pieces and a can of cream of chicken instead of mushroom and added the chicken after the sauce was prepared. This completely eliminated the oven portion. Also substituted for the Italian seasoning packet by following another Allrecipes suggestion using a .7 oz equivalent. For those reviews that said it didn't have flavor, this may solve for that. I also didn't use the chives (simply forgot) and didn't miss it. Toss in some frozen broccoli and meal in under 30 min. My son loved it. Would absolutely make again.
I'm not a cook, I bake. So when I venture into making meals it's a risky business. But this recipe intrigued me so I gave it a try. I really liked it but then I like anything that's cooked and not nuked from a box. I thought at first the sauce was way too salty but in the end, it was just right. I attribute this to the salad dressing mix - I don't usually use that stuff so didn't know what to expect. It's an easy way to add spices. My store didn't have golden cream of mushroom soup so I used Cream of Mushroom and Chicken. I also added 1/2 pound of sliced mushrooms. It seemed like a good idea. I didn't use the cream cheese with chives because I don't like onions or chives. I just used plain cream cheese. Oh, and I used 4 chicken breast halves instead of 6 - mine were really thick and rather than thaw out another package, I went with the 4. It turned out pretty darn good. It made a lot though so I'm going to freeze some of it to enjoy later. I really enjoyed the excuse of opening a bottle of wine for this recip
After extensive experimenting, I have finally found a way around the saltiness. Instead of an envelope of dressing mix, I used the Italian Dressing Mix recipe found on this site, adding as much or as little as I wanted. I used unsalted butter, and good quality Marsala wine instead of white wine. Avoid using cooking wines, as they only add to the saltiness. (If it's not good enough to drink, don't use it.) I also added some half and half, as that also helps tone down the salt, and I always let it simmer, as I don't use the oven for this recipe. If it's still too salty, use some Italian seasoning instead of dressing mix. The sauce will turn out much better this way. I made the sauce by itself, and served it with thin spaghetti and Garlic Chicken from this site. Yum!
My house hates mushrooms so I use cream of chicken with herbs, and I'd rather drink wine than cook with it, I substitute with chicken bullion, like others I double everything but the chicken. I've made this in a crcok pot and in the oven, birth equally amazing. This is straight amazballs over mashed potatoes and a fresh hot loaf of French bread...get you some.
I really liked this! I accidently added double the amount of cream cheese called for in the recipe, but followed everything else to the letter. The sauce is rich and decadent, but was too thick and would have been even if I hadn't doubled the cc. Next time.... 1) I will double the sauce ingredients except for the butter and italian dressing mix. 2) Use low fat cream cheese (Neufchatel) and add fresh chives. 3) Cube and fry the chicken in the butter and italian dressing mix adding 8 oz. of fresh sliced mushrooms the last couple minutes of cooking time. 4) After the chicken is cooked I'll stir in the rest of the sauce ingredients and heat through on the stovetop as opposed to the oven. Baking in my opinion is a time consuming, extra dish dirtying unnecessary step. This way everything will be limited to one pot. Easier cleanup and alot faster too! My family and I also didn't care for the angel hair pasta. It didn't "fit" this dish. Egg noodles or rice would be much better suited for the sauc