Chicken Linguine

Ingredients

• 4  skinned and boned chicken breast halves 
• 0.5 cup breadcrumbs dry fine
• 0.5 cup cooking sherry dry
• 2 cups chicken broth fat-free divided
• 0.7 cup flour all-purpose
• 8 ounce mushrooms fresh sliced
• 2 tablespoons butter light divided
• 8 ounces pasta uncooked
• 8 ounce cup heavy whipping cream sour reduced-fat
• 4 ounces monterrey jack cheese shredded reduced-fat
• 1 small onion diced
• 0.5 cup parmesan cheese divided freshly grated
• 0.5 teaspoon pepper freshly ground
• 0.5 cup water 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cook pasta according to package directions, omitting salt and fat. Set aside.
2. Melt 1 tablespoon light butter in a large skillet over medium-high heat.
3. 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.
4. Drain and reserve liquid.
5. Cut chicken into 1-inch pieces; set aside.
6. Melt remaining 1 tablespoon light butter in skillet. Saut onion and mushrooms over medium-high heat 5 minutes or until tender.
7. Stir together flour and l/2 cup broth.
8. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet. Cook, stirring often, over medium-high heat until thickened.
9. Remove from heat. Stir in chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan, and pepper.
10. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
11. Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs.
12. Bake at 350 for 30 minutes or until thoroughly heated.