Nothing this week

The twins and I were sick all week so David and I had freezer foods and takeout all week. I will be making next week what I wanted to make this week. But, for those of you following along, here is a recipe that I have been making since college and it is pretty darn good :)

Angel Chicken Pasta

6 skinless, boneless chicken
breast halves
1/4 cup butter
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
1 pound angel hair pasta

Directions
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 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.

3 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.