Angel Chicken


With Angel Hair Pasta
  Midwest Comfort Foods has some entrees that are good looking. Among them was this recipe for Chicken with Angel hair pasta.     Now, it calls for cooking in a slow cooker, but since I don’t own one, I did it in the oven. If you are going to use your slow cooker the time is 4 to 5 hours on low.
  Beside altering to using the oven, I ended up using less mushrooms than called for, mainly because we aren’t big mushroom eaters. I did have to add about ⅔ cups of the pasta water as it got too thick. Bettie was late for supper and it sat keeping warm too long,     I still would add more liquid I believe because we thought the sauce was quite thick and liked it better thinned out. If you save your hot pasta cooking liquid, you can thin it out to your own families preference.  The recipe suggests serving it on angel hair pasta or rice. I had a small amount of leftover rice so used it for mine.
Angel Chicken
4 chicken breasts or thighs (about 1 ½ pounds)
1 tablespoon oil to brown chicken with
16 ounces of various mushrooms sliced or quartered
⅛ cup butter (could easily be omitted)
With Rice
1 0.7 package dry Italian dressing mix
1 10 ¾ ounce can condensed Golden mushroom soup
½ cup dry white wine (or chicken broth)
4 ounces (½ tub) cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
  In a large skillet, brown chicken on both sides. Remove chicken to a plate and saute mushrooms. In a medium saucepan; melt butter if using, stir in mushroom soup, white wine, cream cheese spread and Italian dressing mix. Stir until cheese is melted.
  Add chicken back to the pan with the mushrooms, pour the sauce around chicken and bake in 325° for 1 hour to 1 ½ hours. Chicken should read 165° on an instant read thermometer. Serve over the rice or pasta.
4 Servings: Per Serving: 602 cal., 25 g fat, 162 mg chol., 1.944 mg sodium, 41 g carbs,
2 g fiber, 47 g protein

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