Chicken Linguine

Directions

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