Thursday, September 15, 2011

Chicken Pasta

Similar to my Chicken Stroganoff

Recipe from here:

My version:

  • Skinless, boneless chicken breast halves or breast tenderloins
  • 1/4 cup butter
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1/2 cup chicken broth
  • Homemade cream of chicken soup (1 can equivalent)
  • 4 ounces cream cheese 
  • 2 tbsp sour cream
  • Any pasta


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in chicken broth and  cream of chicken soup. Mix in cream cheese and sour cream, 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.
  3. Bake until done in the preheated oven. 
  4. 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.

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