Chicken Linguine

• 8 oz. uncooked linguine
• 2 Tbsp. light butter, divided
• 4 skinned and boned chicken breast halves
• 1/2 c. dry sherry
• 1/2 c. water
• 1 small onion, diced
• 1 (8 oz.) package fresh sliced mushrooms
• 2/3 c. all-purpose flour
• 2 c. fat-free chicken broth, divided
• 1 c. (4 oz.) shredded reduced-fat Monterey Jack Cheese
• 1 (8 oz.) container reduced-fat sour cream
• 1/2 c. freshly grated Parmesan cheese, divided
• 1/2 tsp. freshly ground pepper
• 1/2 c. fine dry breadcrumbs

1. Cook pasta according to package directions, omitting salt and fat.
2. Set aside.
3. Melt 1 tablespoon light butter in a large skillet over medium-high heat.
4. Add chicken, and cook 2 minutes on each side or until lightly browned.
5. Stir in sherry and 1/2 cup water. Cover, reduce heat to low, and simmer 20 minutes or until done. Drain and reserve liquid.
6. Cut chicken into 1-inch pieces; set aside.
7. Melt remaining 1 tablespoon light butter in skillet.
8. Saute onion and mushroom over medium-high heat 5 minutes or until tender. Stir together flour and 1/2 cup broth.
9. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet.
10. Cook, stirring often, over medium-high heat until thickened.
11. Remove from heat. Stir in chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan, and pepper.
12. Spoon mixture into lightly greased 13x9 inch baking dish.
13. Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs.
14. Bake at 350u0b0 for 30 minutes or until thoroughly heated.
15. Yield:
16. 8 servings.
17. Prep:
18. 45 minutes.
19. Bake 30 minutes.

linguine, light butter, chicken, sherry, water, onion, mushrooms, allpurpose, chicken broth, cheese, sour cream, freshly grated parmesan cheese, freshly ground pepper, breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68045 (may not work)