Chicken Linguine

• 1 lb. sliced fresh mushrooms
• 1/2 c. dry sherry
• 2 Tbsp. reduced calorie margarine, melted and divided
• 4 (4 oz.) skinned, boned chicken breast halves
• vegetable cooking spray
• 1/2 c. chopped onion
• 1/8 tsp. black pepper
• 1/4 c. plus 2 Tbsp. flour
• 3 c. canned no salt chicken broth, divided (undiluted)
• 1 (8 oz.) carton nonfat sour cream alternate
• 1 (16 oz.) pkg. linguine (uncooked)
• 1/2 c. shredded reduced-fat Monterey Jack cheese (2 oz.)
• 1/4 c. plus 2 Tbsp. grated Parmesan cheese
• 1/4 c. fine dry bread crumbs

1. Saute mushrooms in sherry and 1 tablespoon margarine in nonstick skillet 5 minutes.
2. Place chicken in saucepan; add water to cover.
3. Bring to a boil; cover, reduce heat and simmer 20 minutes.
4. Drain, let cool and shred.
5. Coat a saucepan with cooking spray; place over medium heat until hot.
6. Add onion.
7. Saute until tender.
8. Combine flour and 1/2 cup broth.
9. Add 2 1/2 cups broth and flour mixture to onion; cook over medium heat until thickened. Remove from heat; stir in sour cream. Cook linguine according to directions on package omitting salt and fat; drain.

mushrooms, sherry, margarine, vegetable cooking spray, onion, black pepper, flour, chicken broth, cream alternate, linguine, cheese, parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002505 (may not work)