Ingredients:
8 ounces uncooked linguine
2 tablespoons butter, divided
4 boneless skinless chicken breast halves
1/2 cup dry sherry
1/2 cup water
1 small onions, diced
8 ounces fresh mushrooms, sliced
2/3 cup all-purpose flour
2 cups chicken broth, divided
1 (8 ounce) containers sour cream
1 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Directions:
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 13×9 inch baking dish.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees for 30 minutes or until thoroughly heated.
Servings: 8
Time preparation: 45 min.
Time total: 75 min.