heres a few different ones i usually use:

* 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!

Extra virgin olive oil
1 onion
8 cloves of garlic
a couple leaves fresh sage
1 sprig fresh rosemary
¼ lb or less prosciutto (i sometime just use bacon or ham)
10 mushrooms or so
some asparagus (about 4 spears )
some roasted red peppers (on a budget just capsicum or tomatoes)
1-2 boneless skinless chicken breasts
1 ½ cups white wine, any
a little half and half or cream
salt and pepper
fresh pecorino romano (or whatever cheese you have)
pasta, any kind, boil while cooking sauce

Optional: artichoke hearts & slices of tomato
Preparation
1. Chop onion and garlic fine, roll prosciutto and slice into small pieces (chiffonade), cut asparagus into about 4 small pieces, slice red peppers, slice mushrooms cut chicken also into slices.

**It is easier if everything is all prepared and cut ahead of time.**

2. Add olive oil to sauté pan heat on medium-high, put in sage and rosemary to infuse oil,add onion with some salt and pepper (not too much the prosciutto is salty). Sauté until almost translucent.

3. Add prosciutto, sauté you want it to crisp a little bit. Add garlic, sauté, do not let garlic brown you might have to adjust heat.

4. Take out sage and rosemary. Add mushrooms with a little salt and pepper, sauté a couple minutes.

5. Add asparagus and chicken, sauté until chicken starts to lightly brown.

6. Turn heat up to high, add wine let alcohol evaporate, taste for salt and pepper.

7. Add the half and half let cook down, add cheese.

8. Drain pasta, make sure it is el dente, add to sauté pan turn to coat pasta, add more cheese.


*4 boneless skinless chicken breasts
* 1/2 cup water
* 1 cup dry white wine

* 1 (14 ounce) can diced tomatoes, drained
* 1/2 cup extra virgin olive oil

* 1 (6 ounce) can sliced mushrooms
* 1 cup finely chopped white onion
* 1/2 teaspoon oregano
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* 1/2 teaspoon basil
* 1 bay leaf
* 2 cloves crushed garlic or minced garlic
* 1 lb linguine or other pastas
* salt and pepper

Directions
Cut chicken breasts into bite-sized pieces.
Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
Cook until onion is tender.
Add tomatoes, wine, salt and pepper to taste.
Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
Drain pasta al dente,place into serving dish and toss with olive oil.
Pour chicken mixture over pasta.
Serve with fresh salad and garlic toast. I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.