Angel Chicken Pasta
A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.
A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.
- Carbohydrate 42.2774760770616 g
- Cholesterol 164.752138649245 mg
- Fat 17.3448760677352 g
- Fiber 0 g
- Protein 37.000993154492 g
- Saturated Fat 9.14204716609207 g
- Serving Size 1 1 serving (227g)
- Sodium 211.748648870292 mg
- Sugar 42.2774760770616 g
- Trans Fat 2.42462196528163 g
- Calories 484 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
Why does a sauce built on canned soup and dry seasoning packets yield such a distinct unctuousness compared to scratch-made reductions? Convenience products engineered in the mid-twentieth century brought shelf-stable starches and concentrated umami into home kitchens, fundamentally altering how sauces achieve viscosity. Condensed soups rely on modified food starches that gelatinize at lower temperatures than traditional roux-thickened liquids, preventing the separation often seen when wine and dairy combine over direct heat.
Fresh Versus Preserved Elements
Canned golden mushroom soup provides an immediate baseline of glutamates and steady emulsifiers that canned mushroom varieties naturally lack. Fresh mushrooms release a high volume of water when cooked, which can dilute a delicate wine sauce unless aggressively pre-sautéed. Dried Italian dressing mix introduces dehydrated herbs and acidifiers that hydrate directly within the cooking liquids, infusing the surrounding fat without adding excess moisture. Cream cheese with chives supplies both lactic acid and stabilizers, ensuring the dairy does not curdle when exposed to the oven's steady 325 degrees F ambient heat.
- Assess poultry doneness by piercing the thickest part of the breast and checking that the juices run entirely clear rather than pink.
- Monitor angel hair pasta closely once submerged in boiling water, as thin strands reach al dente texture within precisely 5 minutes.
- Maintain low heat when melting the butter and cream cheese mixture; boiling causes the dairy fats to break and oil separate from the solids.
