1 pound chicken breast, skinless, boneless, cut in half horizontally
salt and pepper
1 tablespoon olive oil
8 oz spaghetti pasta (use gluten free spaghetti for gluten free version)
1 (10.5 oz) Golden Mushroom condensed soup
1 (.7 ounce) package dry Italian Salad Dressing Mix
1/2 cup chicken stock
1/2 cup heavy cream
4 green onions, chopped
Slice boneless, skinless chicken breasts in half horizontally, to make them thinner and easier to cook. Season chicken breasts lightly with salt and pepper on both sides.
Heat 1 tablespoon of olive oil on medium heat in a large skillet. Cook chicken breasts 4 minutes on each side. Then, remove the skillet from heat, cover with the lid and let the chicken sit in the skillet, covered, for about 15 minutes, off heat - until it's completely cooked through in its own heat, and no longer pink in the center. Remove the chicken from the skillet and slice it into thin strips.
Cook pasta according to package instructions. Drain and rinse with cold water.
To the same skillet add golden mushroom condensed soup and about 1/2 to 3/4 of the 0.7 ounce Italian Salad dressing mix (make sure not to add all of the salad dressing mix - it might make the sauce too salty). Heat the mixture and add chicken stock and heavy cream - bring to boil and mix well.
Add cooked and drained pasta to the skillet and combine it with the sauce. Taste and add more of Italian salad dressing seasoning, if needed. Add sliced cooked chicken and half of chopped green onions and mix well with pasta and sauce. When serving, top with the remaining half of chopped green onions.