Chicken Linguine - cooking recipe

Ingredients

8 oz. uncooked linguine
2 Tbsp. light butter, divided
4 skinned and boned chicken breast halves
1/2 c. dry sherry
1/2 c. water
1 small onion, diced
1 (8 oz.) package fresh sliced mushrooms
2/3 c. all-purpose flour
2 c. fat-free chicken broth, divided
1 c. (4 oz.) shredded reduced-fat Monterey Jack Cheese
1 (8 oz.) container reduced-fat sour cream
1/2 c. freshly grated Parmesan cheese, divided
1/2 tsp. freshly ground pepper
1/2 c. fine dry breadcrumbs

Preparation

Cook pasta according to package directions, omitting salt and fat.
Set aside.
Melt 1 tablespoon light butter in a large skillet over medium-high heat.
Add chicken, and cook 2 minutes on each side or until lightly browned.
Stir in sherry and 1/2 cup water. Cover, reduce heat to low, and simmer 20 minutes or until done. Drain and reserve liquid.
Cut chicken into 1-inch pieces; set aside.
Melt remaining 1 tablespoon light butter in skillet.
Saute onion and mushroom over medium-high heat 5 minutes or until tender. Stir together flour and 1/2 cup broth.
Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet.
Cook, stirring often, over medium-high heat until thickened.
Remove from heat. Stir in chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan, and pepper.
Spoon mixture into lightly greased 13x9 inch baking dish.
Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs.
Bake at 350\u00b0 for 30 minutes or until thoroughly heated.
Yield:
8 servings.
Prep:
45 minutes.
Bake 30 minutes.