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I used 8 ounces of sour cream, white wine, fresh lemons, minced garlic, chopped onion and a can of cream of chicken soup. Here is how I did it.
Stir everything together and taste for seasoning. I added 1/2 teaspoon of pepper and 1/4 cup of the pasta water to thin the sauce a bit. Then turned the stove to low so the sauce stays warm while I finish with the chicken and pasta.
After 30 minutes the chickens are cooked through - pierce with a fork and make sure the juice runs clear. Likewise you can cut with a knife and make sure the meat is no longer pink.
Now it's time to decide how I want to serve the chicken, sauce and pasta.