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Ingredients
| pasta (linguine): 8 oz |
| salted butter: 2 Tbl (divided) |
| chicken breasts: 4 breasts (halved) |
| sherry (wine): 1/2 cup |
| water: 1/2 cup |
| onions: 1 (diced) |
| white mushrooms: 8 oz (sliced) |
| all-purpose flour (unsifted): 2/3 cup |
| chicken broth: 2 cups (divided) |
| sour cream: 1 8oz container |
| monterey jack cheese (shredded): 1 cup |
| grated parmesan cheese: 1/2 cup (freshly grated//divided) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp (fresh ground) |
Chicken Linguine
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- Cook pasta according to package directions; set aside.
- Melt 1 tablespoon butter in a large skillet over medium-high heat; add chicken (sprinkle with salt and pepper to taste), 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, reserving liquid; cut chicken into 1-inch pieces; set aside.
- Melt remaining butter in skillet; saute onion and mushrooms over medium-high heat 5 minutes or until tender.
- Stir together flour and 1/2 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 pasta, chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan cheese, salt, and pepper.
- Spoon mixture into a lightly greased 13x9 inch baking dish.
- Sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350 degrees for 30 minutes or until thoroughly heated.