Creamy White Wine Chicken And Linquine

1. 1

   Preheat oven to 325 degrees F (450 degrees F for bone-in chicken).

2. 2

   In a large saucepan, melt butter in low heat. Stir in green onion, dressing mix and chardonnay. Summer for 3-5 minutes.

3. 3

   Place chicken in a baking dish and cook in pre-heated oven for 30 minutes.

4. 4

   While chicken is baking, mix in golden mushroom soup and heavy cream in saucepan with wine/onion mix Summer on low until thickened.

5. 5

   Pour saucepan mixture on top of chicken and cook an additional 30 minutes. Stir mixture and pour over chicken with ladle every 5 minutes.

6. 6

   Approximately 20 minutes before chicken is done, bring a large pot of lightly salted water to a boil and add linguine.

7. 7

   Drain pasta and remove chicken from oven. Serve chicken and sauce over linguine.

8. 8

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.