Which usually means Tuesday night is chicken night, so I can throw away all the stuff associated with chicken (packaging, etc) without it smelling, since everything goes right out to the curb.
Perhaps it's a little predictable, but I stand by my method. I mean, it's not like I usually have the same chicken dish on Tuesday evenings. I try to mix it up.
This week, Angel Chicken Pasta.
While it takes an hour to cook, the actual prep time is minimal. And sometimes, that is key when making dinner in the middle of the week.
- 3 boneless / skinless chicken breasts
- 2 T of butter
- 1/4 cup of white wine
- 0.5 packages of dry Italian dressing mix
- 2 oz of cream cheese w chives
- 05. can of cream of condensed mushroom soup
- 1/2 lb of angel hair pasta
Prep / Cook
- Preheat oven to 350
- In saucepan melt butter. Add in Italian seasoning. Combine.
- Add wine, soup, cream cheese. Combine. Do not boil.
- Place chicken breasts in 9x13 baking dish
- Pour sauce over chicken breasts
- Cook for 60 minutes
- 15 minutes before cooking time ends, boil water for angel hair pasta. Cook as directed (mine only took 4 minutes after water came to a boil). You don't get pics of that, because if you can't boil pasta, maybe cooking isn't your thing.
First off, 710 said this was an A+ dish. I'm not sure he's ever given me that high of a grade on any meal. But I'm not sure he's ever graded me on meals before.......at least out loud.
710 isn't a fan of angel hair pasta at all, but the thought this was right medium for such a thin pasta.
A few notes - once again, even though our oven said 350F, the internal temp of the chicken was 200F. Still it was tender and moist and cut with a fork. But watch your cooking time. 60 minutes might be too long.
I think I should have made more sauce. What I made did cover all three breasts just fine. But if you wanted any extra for your pasta you were almost out of luck. Not completely, but almost.
And while I'm my biggest critic with what I cook, even I liked it a lot. It will be used again.
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