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Chicken Linguine

Yield 8 servings


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

How to Make It

  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. 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.

  3. Melt remaining 1 tablespoon light butter in skillet. Saute onion and mushrooms over medium-high heat 5 minutes or until tender.

  4. Stir together flour and l/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.

  5. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs.

  6. Bake at 350° for 30 minutes or until thoroughly heated.