This quick dish combines chicken and a creamy sauce made from sherry and cream cheese.
1 (9-ounce) package fresh linguine
1 pound chicken breast tenders
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
1 tablespoon butter
1 cup presliced mushrooms
1/2 cup sliced onion
1/2 cup dry sherry
1 cup fat-free, less-sodium chicken broth
1/2 cup (4 ounces) 1/3-less-fat cream cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, mushrooms, and onion; sauté 7 minutes or until chicken is done. Remove from pan; keep warm.
Add sherry to pan, scraping to loosen browned bits. Stir in broth and cheese; bring to a boil. Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly. Return chicken mixture to pan, and cook until thoroughly heated. Serve over pasta.
Tasty and easy! I diced some leftover chicken breast and added some garlic but followed the recipe otherwise. Next time, I will try less broth or some thickener to improve the sauce, but it was delicious!
I read reviews saying this was not as tasty as some recipes. Added 4 cloves of garlic to chicken saute, a bit of sage, and substituted 2 cups Celery for the mushrooms. I also added 2 Tablespoons Parmesan Cheese to the Cream Cheese. MY FAMILY RAVED about it! The key is using a good sherry - not a "cooking sherry" that you might buy in the vinegar section of the grocery. Served with a green salad and Strawberries and blueberries, I felt it was good enough for guests!
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