What do you think about this recipe?!
? 4-6 chicken breasts
? 1/3 cup butter
? 2/3 cup white wine (Sauvignon Blanc works especially well due to the herbaceous character)
? 2 10 oz. or one 14 oz. can(s) cream of mushroom soup
? 4 oz. cream cheese
? 2 cloves garlic
? 2 finely chopped green onions
? 1 package of dry Italian salad dressing mix
? 16 oz. pasta - linguine works very well
? Sun-dried tomatoes
? Parmesan cheese
PREPARATION:
Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted in.
Place chicken in single layer in baking dish and pour the above mixture over. Cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with sun-dried tomatoes and parmesan cheese. Don't forget to save some of the white wine to complement dinner!
Answers: I was thinking of replacing the chicken with prawns & maybe adding asparags what do you think?
? 4-6 chicken breasts
? 1/3 cup butter
? 2/3 cup white wine (Sauvignon Blanc works especially well due to the herbaceous character)
? 2 10 oz. or one 14 oz. can(s) cream of mushroom soup
? 4 oz. cream cheese
? 2 cloves garlic
? 2 finely chopped green onions
? 1 package of dry Italian salad dressing mix
? 16 oz. pasta - linguine works very well
? Sun-dried tomatoes
? Parmesan cheese
PREPARATION:
Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted in.
Place chicken in single layer in baking dish and pour the above mixture over. Cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with sun-dried tomatoes and parmesan cheese. Don't forget to save some of the white wine to complement dinner!
It sounds like a very complimentary recipe but the calories would be high and seems like there is just too much, the palate needs to enjoy the different textures and tastes. I would go with the prawns and white wine, i would remove the cream cheese and instead of cream of mushroom, use fresh button and shitaki....Instead of butter, go with extra virgin olive oil...i think you have a good tract and you should put together a book and play around with different concepts...Good luck!
sounds like I need an invitation. Yum!!!
Sounds good to me
Sounds good as is. Prawns sound good too, but I don't like them with asparagus. I would keep the chicken if I used asparagus. Just me though.
that sounds delicious!
why not lose the cream of mushroom soup and use a nice Bechamel sauce. You have such nice ingreidents besides the mushroom soup mix, it would be a shame to take something that looks so good and destroy it with premade soup. if you want the mushroom flavor, saute some fresh and add.
Here's a basic Bechamel Sauce recipe:
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Sounds good - but remember that the prawns will cook MUCH faster than chicken. I check this after about 15-20 minutes. If you cook the seafood too long it will get rubbery.
you might like it but does not sound like shrimp will work. i would use lean pork instead
Sounds good and I agree with josu63. I would adjust the cooking time for the prawns.