4 to 6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup Chicken Broth
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives or regular cream cheese
1 pound angel hair pasta
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in chicken broth 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 9×13 inch baking dish. Pour sauce over. Cover with foil.
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.