Artichoke Chicken with Linguine

Ingredients

• 6 ounce(s) uncooked linguine
• 10 ounce(s) boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup(s) chopped onion
• 1 bay leaf
• 2 tablespoon(s) butter
• 1/4 cup(s) sherry or chicken broth
• 1 cup(s) water-packed artichoke hearts, rinsed, drained and chopped
• 6 ounce(s) sliced fresh mushrooms
• 1/8 teaspoon(s) garlic salt
• 1/8 teaspoon(s) pepper
• 1/3 cup(s) mayonnaise
• 1/4 cup(s) sour cream
• 1/4 cup(s) grated Parmesan cheese

Preparation

1. • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
2. • Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
3. • Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.