Artichoke Chicken With Linguine

• 6 ounces uncooked linguine
• 10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup chopped onion
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup sherry or chicken broth
• 1 cup water-packed artichoke hearts, rinsed, drained and chopped
• 6 ounces sliced fresh mushrooms
• 1/8 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese

1. Cook linguine according to package directions. Meanwhile, in a
2. , saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
3. Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
4. Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.

linguine, chicken breasts, onion, bay leaf, butter, sherry, water, mushrooms, garlic salt, pepper, mayonnaise, sour cream, parmesan cheese

Taken from www.tasteofhome.com/recipes/artichoke-chicken-with-linguine/ (may not work)