Chicken Pasta

All time favorite.


Ingredients:

6 skinless, boneless chicken breast halves
1/4 cup butter ( or olivol with less fat)
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives (fat free cream cheese for less saturated fat in your dish)
1 pound angel hair pasta (or any other pasta shape your kids love, the angel hair is a little messy but a lot of fun for the kids)

Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.


Nutrition per serving
Calories 528
Total Fat 18 g
Saturated Fat 10 g
Cholesterol 107 mg
Sodium 1265 mg
Total Carbohydrates 48 g
Dietary Fiber 3 g
Protein 37

This has a lot of fat but the kids just love it! I am substituting the cream cheese with fat free cream cheese and the butter with olivol. that cuts your total fat down and makes the dish a healthier dish! I am also not using the wine if I plan on serving it to the kids.

Tonight we had this dish with bow tie pasta...