2 tablespoons reduced-calorie margarine, melted and divided
4 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
1/2 cup chopped onion
1/4 cup plus 2 tablespoons all-purpose flour
3 cups canned no-salt-added chicken broth, undiluted and divided
1 (8-ounce) carton nonfat sour cream alternative
1 (16-ounce) package linguine, uncooked
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese, divided
1/8 teaspoon freshly ground black pepper
1/4 cup fine, dry breadcrumbs
How to Make It
Sauté mushrooms in sherry and 1 tablespoon margarine in a nonstick skillet over high heat 5 minutes.
Place chicken in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Drain; let cool, and shred. Coat a saucepan with cooking spray; place over medium heat until hot. Add onion, and sauté until tender. Combine flour and 1/2 cup broth. Add 2 1/2 cups broth and flour mixture to onion. Cook over medium heat until thickened. Remove from heat; stir in sour cream. Cook linguine according to package directions, omitting salt and fat; drain. Combine mushroom mixture, chicken, sour cream mixture, Monterey Jack cheese, 1/4 cup Parmesan cheese, and pepper. Stir in linguine. Spoon into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Combine breadcrumbs and remaining Parmesan cheese and margarine; sprinkle over chicken. Bake, uncovered, at 350° for 30 minutes.