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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Southern Living; got this from my sis-in-law. 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 onion, diced |
8 ounces fresh mushrooms, sliced |
2/3 cup all-purpose flour |
2 cups chicken broth, divided |
1 (8 ounce) container 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:
1. Cook pasta according to package directions; set aside.
2. 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.
3. Stir in sherry and 1/2 cup water; cover, reduce heat to low, and simmer 20 minutes or until done.
4. Drain, reserving liquid; cut chicken into 1-inch pieces; set aside.
5. Melt remaining butter in skillet; saute onion and mushrooms over medium-high heat 5 minutes or until tender.
6. Stir together flour and 1/2 cup broth.
7. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet.
8. Cook, stirring often, over medium-high heat until thickened.
9. Remove from heat; stir in pasta, chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan cheese, salt, and pepper.
10. Spoon mixture into a lightly greased 13x9 inch baking dish.
11. Sprinkle with remaining 1/4 cup Parmesan cheese.
12. Bake at 350 degrees for 30 minutes or until thoroughly heated.
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