We looooove this recipe! It came from my friend Alecia and it is so easy!
You can also reduce the butter by about half and use 1/3 less fat cream cheese to cut calories if you wish.
3-6 chicken breast halves (I use frozen)
1/4 cup butter
1 (0.7 oz) pkg dry Italian salad dressing mix
1 (10 3/4 oz) can cream or golden mushroom soup
1/2 cup dry white wine (i just use the white cooking wine found near the vinegar)
4 oz cream cheese
1 1b angel hair pasta (we really like the whole grain pasta with this recipe)
Put the chicken (even from frozen) in the crock-pot. In a medium sauce pan, melt butter. Stir in Italian dressing mix, soup, wine, and cream cheese (you can also microwave all 5 ingredients in a microwave safe bowl to save time). I like to whisk the ingredients together to make it nice and smooth. Pour mixture over chicken and cook on low for 8 hours or high for 4. Cook pasta before serving, rinse and drain. Then, serve chicken and sauce over hot pasta.