courtesy of E-Lo.

Try it with bow tie noodles, my favorite.
You’ll need:
2-3 chicken breasts
1 8 oz. Package of cream cheese
1 packet of italian dressing mix (the powdery kind)
1/2 a cup of white wine vinegar
a stick of butter or margarine
1 can of cream of mushroom soup
1 can of chicken broth
Some sort of pasta, preferably penne, rigatoni, or something big and chunky (why it’s called white spaghetti, I don’t know, but you can use whatever, don’t let me dictate your culinary creativity!)

Ok, what you’re gonna do is take half of your chicken broth and some water (enough to cover the chicken in a skillet), and simmer the chicken breasts in that mixture for about a half hour, until it’s cooked. Take out the chicken and cut it into bite sized pieces, and drain the skillet (you could probably re-use the same broth mixture, which is what my mom told me to do, but the little chicken floaties scared me, so I drained it) and throw the other half of the chicken broth and a little water (you’ll want to have less this time) into the skillet with the pieces and cook it up some more while you’re making the sauce.

To make the sauce, take a medium sized pot and throw in the butter and cream cheese until it softens up and whip it around with a fork, or an egg beater, which worked nicely for me. Add your other ingredients as you whip. When all the stuff is mixed together, throw the entire contents of the skillet, chicken broth and all, and mix that in. Let that cook around together for about 15 minutes or so on low-ish heat. When you’re ready, add your pasta. I used an entire 12 oz box of bow ties. The sauce will be really thick and creamy, so it’s good to use a lot. Add some salt and pepper and parmesan cheese and serve. Or eat it all yourself. And throw some cheesy garlic italian bread into the mix.

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