INGREDIENTS:
• 4-6 chicken breasts
• 1/3 cup butter
• 2/3 cup white wine (Sauvignon Blanc works especially well due to the herbaceous character)
• 2 10 oz. or one 14 oz. can(s) cream of mushroom soup
• 4 oz. cream cheese
• 2 cloves garlic
• 2 finely chopped green onions
• 1 package of dry Italian salad dressing mix
• 16 oz. pasta - linguine works very well
• Sun-dried tomatoes
• Parmesan cheese
PREPARATION:
Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted in.
Place chicken in single layer in baking dish and pour the above mixture over. Cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with sun-dried tomatoes and parmesan cheese. Don't forget to save some of the white wine to complement dinner!
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