Chicken Linguine - cooking recipe

Ingredients

2 (4 oz.) cans mushrooms
1/2 c. white wine
4 boneless, skinless chicken breasts
1/2 c. chopped onion
1/4 c. plus 2 Tbsp. flour
3 c. chicken broth
8 oz. nonfat sour cream
16 oz. linguine
1/2 c. shredded reduced fat Monterey Jack cheese
1/4 c. plus 2 Tbsp. Parmesan cheese
1/8 tsp. ground pepper
1/4 c. fine dry breadcrumbs
1 Tbsp. melted margarine

Preparation

Drain and saute mushrooms in wine over high heat for 5 minutes.
In a saucepan, cover chicken with water.
Bring to a boil.
Cover and simmer 20 minutes
Drain, cool and shred.
Add onion to saucepan with 1 tablespoon water.
Saute.
Add flour and 1/2 cup chicken broth.
Add 2 1/2 cups chicken broth and cook over medium heat until thickened.
Remove from heat.
Stir in sour cream.
Combine mushroom mixture, chicken and sour cream mixture with cooked linguine, Monterey Jack cheese, 1/4 cup Parmesan and pepper.
Spoon into a 13 x 2-inch pan coated with cooking spray. Combine bread crumbs and remaining Parmesan cheese with margarine. Sprinkle over chicken.
Bake, uncovered, at 350\u00b0 for 30 minutes. Makes 12 servings.