Chicken Linguini

• 1 lb sliced fresh mushrooms
• 12 cup dry sherry
• 2 tablespoons reduced-calorie margarine, melted and divided
• 4 (4 ounce) boneless skinless chicken breast halves
• vegetable oil cooking spray
• 12 cup chopped scallion
• 14 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 3 cups no-salt-added chicken broth, divided
• 1 (8 ounce) carton nonfat sour cream
• 1 lb linguine, uncooked
• 12 cup shredded reduced-fat monterey jack cheese
• 14 cup freshly grated parmesan cheese, plus
• 2 tablespoons freshly grated parmesan cheese, divided
• 18 teaspoon fresh ground black pepper
• 14 cup fine dry breadcrumb

1. Saute mushrooms in sherry and 1 Tbl margarine in a nonstick skillet over high heat 5 minutes.
2. Place chicken in a saucepan; add water to cover.
3. Bring to a boil; cover, reduce heat, and simmer 20 minutes (or use equivalent amount of leftover chicken or turkey).
4. Drain; let cool, and shred.
5. Coat a saucepan with cooking spray; place over medium heat until hot.
6. Add onion and saute until tender.
7. Combine flour and 1/2 cup broth.
8. Add 2 1/2 cups broth and flour mixture to onion.
9. Cook over medium heat until thickened.
10. Remove from heat; stir in sour cream.
11. Cook linguine according to package directions, omitting salt and fat; drain.
12. Combine mushroom mixture, chicken, sour cream mixture, Monterey Jack cheese, 1/4 cup Parmesan cheese, and pepper.
13. Stir in linguine.
14. Spoon into a 13x9x2-inch baking dish coated with cooking spray.
15. Combine breadcrumbs and remaining Parmesan cheese and margarine; sprinkle over chicken.
16. Bake, uncovered at 350F for 30 minutes.

mushrooms, sherry, margarine, chicken breast halves, vegetable oil cooking spray, scallion, flour, flour, nosalt, linguine, cheese, parmesan cheese, parmesan cheese, ground black pepper, breadcrumb

Taken from www.food.com/recipe/chicken-linguini-119142 (may not work)