Skillet Chicken Pasta

• 1 (9-ounce) package fresh linguine
• 1 pound chicken breast tenders
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon black pepper
• 1 tablespoon butter
• 1 cup presliced mushrooms
• 1/2 cup sliced onion
• 1/2 cup dry sherry
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, mushrooms, and onion; saute 7 minutes or until chicken is done. Remove from pan; keep warm.
3. Add sherry to pan, scraping to loosen browned bits. Stir in broth and cheese; bring to a boil. Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly. Return chicken mixture to pan, and cook until thoroughly heated. Serve over pasta.

fresh linguine, chicken, salt, black pepper, butter, mushrooms, onion, sherry, chicken broth, cream cheese

Taken from www.myrecipes.com/recipe/skillet-chicken-pasta (may not work)