Chicken Linguine
Source of Recipe
Southern Living Our Best Recipes
Recipe Introduction
MAKES 8 SERVINGS
PREP: 30 MIN., COOK: 40 MIN., BAKE: 30 MIN.
List of Ingredients
8 ounces uncooked linguine
4 tablespoons butter or margarine, divided
4 skinned and boned chicken breasts (about 1 1/2 pounds)
1/2 cup dry sherry
1/2 cup water
1 small onion, diced
1 (8-ounce) package sliced fresh mushrooms
2/3 cup all-purpose flour
2 cups chicken broth, divided
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese, divided
1/2 cup chopped fresh parsley, divided
1/2 teaspoon freshly ground black pepper
1/2 cup fine dry breadcrumbs
Recipe
1. Cook pasta according to package directions. Set aside.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until lightly browned. Stir in sherry and water. Cover, reduce heat to low, and simmer 20 minutes or until done. Drain chicken, reserving 1 cup liquid; set aside. Cut chicken into 1-inch pieces; set aside.
3. Melt 1 tablespoon butter in skillet. Saute onion and mushrooms over medium-high heat 5 minutes or until tender.
4. Stir together flour and 1/2 cup broth. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to mushroom mixture in skillet. Cook, stirring often, over medium-high heat until thickened. Remove from heat. Stir in chicken, pasta, sour cream, Monterey Jack cheese, 1/4 cup Parmesan cheese, 1/4 cup parsley, and pepper.
Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Combine breadcrumbs, remaining 2 tablespoons butter, remaining 1/4 cup Parmesan cheese, and remaining 1/4 cup parsley in a small bowl. Sprinkle mixture evenly over the casserole. Bake at 350 degrees for 30 minutes or until thoroughly heated.
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