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
• 1/4 c. plus 2 Tbsp. all-purpose flour
• 3 c. canned no salt added chicken broth, undiluted and divided
• 1 (8 oz.) carton nonfat sour cream alternative
• 1 (16 oz.) pkg. linguine, uncooked
• 1/2 c. (2 c.) shredded reduced fat Monterey Jack cheese
• 1/4 c. plus 2 Tbsp. freshly grated Parmesan cheese, divided
• 1/8 tsp. freshly ground black pepper
• 1/4 c. fine dry bread crumbs

1. Saute mushrooms in sherry and 1 tablespoon margarine in a nonstick skillet over high heat 5 minutes.
2. Place chicken in a saucepan.
3. Add water to cover.
4. Bring to a boil.
5. Cover, reduce heat and simmer 20 minutes.
6. Drain.
7. Let cool and shred.
8. Coat a saucepan with cooking spray.
9. Place over medium heat until hot. Add onion and saute until tender.
10. Combine flour and 1/2 cup broth. Add 2 1/2 cups broth and flour mixture to onion.
11. Cook over medium heat until thickened.
12. Remove from heat.
13. Stir in sour cream.
14. Cook linguine according to package directions, omitting salt and fat. Drain.
15. Combine mushroom mixture, chicken, sour cream mixture, Monterey Jack cheese, 1/4 cup Parmesan cheese and pepper.
16. Stir in linguine.
17. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray.
18. Combine bread crumbs, remaining Parmesan cheese and margarine.
19. Sprinkle over chicken.
20. Bake, uncovered, at 350u0b0 for 30 minutes.
21. Yields 12 servings.

mushrooms, sherry, margarine, vegetable cooking spray, onion, allpurpose flour, salt, linguine, cheese, freshly grated parmesan cheese, freshly ground black pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500888 (may not work)