Chicken Linguine
Our Test Kitchens staff agreed that this is a recipe that their children would enjoy. Serve it tonight, and watch your kids go back for seconds.
Ingredients
Makes 8 servings / Prep: 30 min., Cook: 40 min., Bake: 30 min.
- 8 ounces uncooked linguine
- 4 tablespoons butter or margarine divided
- 4 skinned and boned chicken breasts about 1½ pounds
- ½ cup dry sherry
- ½ cup water
- 1 small onion diced
- 1 8-ounce package sliced fresh mushrooms
- â…” cup all-purpose flour
- 2 cups chicken broth divided
- 1 8-ounce container sour cream
- 1 cup 4 ounces shredded Monterey Jack cheese
- ½ cup freshly grated Parmesan cheese divided
- ½ cup chopped fresh parsley divided
- ½ teaspoon freshly ground black pepper
- ½ cup fine dry breadcrumbs
Instructions
- Cook pasta according to package directions.
- Set aside.
- 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.
- Melt 1 tablespoon butter in skillet.
- Sauté onion and mushrooms over medium-high heat 5 minutes or until tender.
- Stir together flour and ½ cup broth.
- Add reserved liquid, flour mixture, and remaining 1½ 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, ¼ cup Parmesan cheese, ¼ cup parsley, and pepper.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish.
- Combine breadcrumbs, remaining 2 table-spoons butter, remaining ¼ cup Parmesan cheese, and remaining ¼ cup parsley in a small bowl.
- Sprinkle mixture evenly over the casserole.
- Bake at 350° for 30 minutes or until thoroughly heated.