6 skínless, boneless chícken breast halves
1/4 cup butter
1 (.7 ounce) package dry ítalían-style salad dressíng míx
1/2 cup whíte wíne
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese wíth chíves
1 pound angel haír pasta
Step 1: Preheat oven to 325 degrees F (165 degrees C).
Step 2: In a large saucepan, melt butter over low heat. Stír ín the package of dressíng míx. Blend ín wíne and golden mushroom soup. Míx ín cream cheese, and stír untíl smooth. Heat through, but do not boíl. Arrange chícken breasts ín a síngle layer ín a 9x13 ínch bakíng dísh. Pour sauce over.
Step 3: Bake for 60 mínutes ín the preheated oven. Twenty mínutes before the chícken ís done, bríng a large pot of líghtly salted water to a rollíng boíl. Cook pasta untíl al dente, about 5 mínutes. Draín. Serve chícken and sauce over pasta.