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6 skinless boneless chicken breast halves -- (about 1 1/2 pound)
1/4 cup butter
1 0.7 ounce package italian salad dressing mix
1 10 3/4 ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 8 ounce tub cream cheese with chives and onion
hot cooked angel-hair pasta
snipped fresh chives -- optional
Place chicken in a 3 1/2- or 4-quart slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. Pour over the chicken. Cover and cook on low-heat setting for 4 to 5 hours.
Serve chicken and sauce over hot cooked pasta. Sprinkle with chives, if desired.
Makes 6 servings.
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