Chicken Linguine

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 8 ounces uncooked linguine
• 2 tablespoons butter, divided
• 4 boneless skinless chicken breast halves
• 1/2 cup dry sherry
• 1/2 cup water
• 1 small onion, diced
• 8 ounces fresh mushrooms, sliced
• 2/3 cup all-purpose flour
• 2 cups chicken broth, divided
• 1 (8 ounce) container sour cream
• 1 cup shredded monterey jack cheese
• 1/2 cup freshly grated parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 cook pasta according to package directions; set aside.
• 2 melt 1 tablespoon butter in a large skillet over medium-high heat; add chicken (sprinkle with salt and pepper to taste), and cook 2 minutes on each side or until lightly browned.
• 3 stir in sherry and 1/2 cup water; cover, reduce heat to low, and simmer 20 minutes or until done.
• 4 drain, reserving liquid; cut chicken into 1-inch pieces; set aside.
• 5 melt remaining butter in skillet; saute onion and mushrooms over medium-high heat 5 minutes or until tender.
• 6 stir together flour and 1/2 cup broth.
• 7 add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet.
• 8 cook, stirring often, over medium-high heat until thickened.
• 9 remove from heat; stir in pasta, chicken, sour cream, monterey jack cheese, 1/4 cup parmesan cheese, salt, and pepper.
• 10 spoon mixture into a lightly greased 13x9 inch baking dish.
• 11 sprinkle with remaining 1/4 cup parmesan cheese.
• 12 bake at 350 degrees for 30 minutes or until thoroughly heated.