Angel Chicken Pasta

4 skinless, boneless chicken breasts
8 ounces fresh mushrooms, sliced
2 Tablespoons butter
1 (0.7 ounce) package dry Italian-style salad dressing mix
½ cup white wine
1 (10.75-ounce) can condensed golden mushroom soup
½ cup chicken broth
4 ounces cream cheese
2 Tablespoons fresh chives, snipped
1 pound angel hair pasta, cooked according to package directions

Preheat oven to 325º F.

Trim all fat from chicken breasts; pat dry. Cut each chicken breast into 2 pieces. In a large frying pan, heat 1 Tablespoon butter over medium heat. Add chicken and cook two minutes on each side. Remove from pan and place in a large casserole dish. Add sliced mushrooms to frying pan; sauté five minutes, or until cooked. Pour mushrooms over chicken.

Melt remaining 1 Tablespoon butter in frying pan over low heat. Stir in package of dressing mix. Blend in wine, golden mushroom soup and chicken broth. Mix in cream cheese and stir until smooth. Heat through, but do not boil. Pour sauce over chicken and mushrooms. Sprinkle chives on top of sauce. Cover and bake for 60 minutes in preheated oven. Serve chicken and sauce over pasta. Yield: 4 to 6 servings.