Angel Chicken Pasta
This wasn't my favorite dish that I've ever made from AllRecipes ... but in all honesty I'm not a huge fan of chicken and pasta dishes, I tried it because I was looking for something different to do with chicken. But I did not stick to the OPs directions, I veered off into my own little cooking world, so I won't downgrade the recipe for mistakes I may have made. And also, I see this sauce as an excellent base for other dishes to try: ham and peas with penne using cream of chicken soup...shrimp and scallops with asparagus using cream of celery soup...it's all good!
I couldn't find Golden mushroom so I used cream of mushroom (2 cans) and 2 T tomato paste. Combined that with 8 oz cream cheese, 1 T chives, 1 packet Italian dressing mix, 14 oz chicken broth. Heated through till smooth. In a large electric skillet I sauteed the cubed chicken with a little olive oil for about 5 minutes, then added onions and garlic, cook for another 5 minutes. Added a little white wine and cooked a little longer before adding the sauce, then cooked a bit longer while the pasta cooked. Thought the chicken would break down and become tender but it was rubbery. The flavor of the sauce was very good.
1 user found this review helpful
Mar. 8, 2011