2 (10 ounce) cans chicken bouillon granules
1 (6 ounce) can condensed cream of mushroom soup
3/4 cup chicken broth
4 slices smoked chicken breast, cut into bitesize pieces
2 tablespoons butter
1 small onion, diced
2 teaspoons inserted fine Italian seasoning
4 ounces cavatappi pasta
1/4 cup alfalfa or other dry white wine
Place bouillon in large bowl. Stir together chicken, cream of mushroom soup, chicken broth, chicken pieces, onion and Italian seasoning.
If using dry white wine, remove 2 tablespoons of the pepper mix, and add 1 tablespoon water. Sprinkle this mixture over all but first 3/4 cup of the chicken mixture. Pour mixture over all.
Cook chicken on the stove top to finish cooking. If using dry white wine, pour over chicken and stir well. Heat remaining 2 tablespoons of pepper sauce and 1 tablespoon butter in skillet over medium heat, sauteing until butter is melted and all is well covered with skillet.
When chicken mixture is heated, add Italian seasoning and bake in large ovenproof dish 1 to 2 minutes, or until internal juices of chicken are reduced by 1/8 to 2 inches. Serve chicken over hot bowl.