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Chicken Linguine

Healthycooking's picture
Ingredients
  Sliced fresh mushrooms 1 Pound
  Dry sherry 1⁄2 Cup (8 tbs)
  Reduced calorie margarine 2 Tablespoon, melted and divided
  Skinless boneless chicken breast halves 16 Ounce (4 In Number, 4 Ounce Each)
  Vegetable cooking spray 1
  Chopped onion 1⁄2 Cup (8 tbs)
  All purpose flour 5 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Canned no salt chicken broth 3 Cup (48 tbs) (Undiluted And Divided)
  Non fat sour cream alternative 8 Ounce (1 Carton)
  Linguine 16 Ounce (Uncooked, 1 Package)
  Shredded low fat monterey jack cheese 2 Ounce (1/2 Cup)
  Freshly grated parmesan cheese 5 Tablespoon (1/4 Cup Plus 2 Tablespoon, Divided)
  Freshly ground black pepper 1⁄8 Teaspoon
  Dry breadcrumbs 1⁄4 Cup (4 tbs)
Directions

Saute 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 saute 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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