Creamy White Wine Chicken And Linquine - cooking recipe

Ingredients

6 large boneless chicken breasts (Can be bone-in, different cooking temperature)
1 cup coarsely chopped green onion
1/4 cup butter
2 (2/3 ounce) packages s Italian salad dressing mix
1 1/2 cups Chardonnay wine
3 (10 3/4 ounce) cans condensed golden mushroom soup
1 cup heavy whipping cream
1 lb linguine

Preparation

Preheat oven to 325 degrees F (450 degrees F for bone-in chicken).
In a large saucepan, melt butter in low heat. Stir in green onion, dressing mix and chardonnay. Summer for 3-5 minutes.
Place chicken in a baking dish and cook in pre-heated oven for 30 minutes.
While chicken is baking, mix in golden mushroom soup and heavy cream in saucepan with wine/onion mix Summer on low until thickened.
Pour saucepan mixture on top of chicken and cook an additional 30 minutes. Stir mixture and pour over chicken with ladle every 5 minutes.
Approximately 20 minutes before chicken is done, bring a large pot of lightly salted water to a boil and add linguine.
Drain pasta and remove chicken from oven. Serve chicken and sauce over linguine.
Enjoy.