• 6 boneless chicken breasts
• 1/4 cup butter
• 1 package dry italian salad dressing mix
• 1/2 cup wine
• 1 (10.75 oz) can condensed golden mushroom soup
• 1/4 pound cream cheese with chives
• 1 pound angelhair pasta

Directions

1. Preheat oven to 325°F (165°C).
2. In a large saucepan, melt butter over low heat.
3. Stir in package of dressing mix.
4. Blend in wine and golden mushroom soup.
5. Mix in cream cheese and stir until smooth.
6. Heat through, but do not boil.
7. Arrange chicken breasts in a single layer in a 9x13" Baking dish.
8. Pour sauce over.
9. Bake for 45 minutes in preheated oven.
10. 20 minutes before chicken is done, boil pasta for 5 minutes until tender.
11. Drain.
12. Serve chicken and sauce over pasta.