Chicken Linguine - cooking recipe

Ingredients

1 lb. sliced fresh mushrooms
1/2 c. dry sherry
2 Tbsp. reduced calorie margarine, melted and divided
4 (4 oz.) skinned, boned chicken breast halves
vegetable cooking spray
1/2 c. chopped onion
1/8 tsp. black pepper
1/4 c. plus 2 Tbsp. flour
3 c. canned no salt chicken broth, divided (undiluted)
1 (8 oz.) carton nonfat sour cream alternate
1 (16 oz.) pkg. linguine (uncooked)
1/2 c. shredded reduced-fat Monterey Jack cheese (2 oz.)
1/4 c. plus 2 Tbsp. grated Parmesan cheese
1/4 c. fine dry bread crumbs

Preparation

Saute mushrooms in sherry and 1 tablespoon margarine in nonstick skillet 5 minutes.
Place chicken in saucepan; add water to cover.
Bring to a boil; cover, reduce heat and simmer 20 minutes.
Drain, let cool and shred.
Coat a saucepan with cooking spray; place over medium heat until hot.
Add onion.
Saute until tender.
Combine flour and 1/2 cup broth.
Add 2 1/2 cups broth and flour mixture to onion; cook over medium heat until thickened. Remove from heat; stir in sour cream. Cook linguine according to directions on package omitting salt and fat; drain.