Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Southern Living; got this from my sis-in-law.

Ingredients Nutrition

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.
Most Helpful

5 5

What a delight! It's more work than your usual linguine, but definetely worth it. The combination of jack cheese, parmesan, and sour cream is so wonderful!

4 5

The 5-year-old begged me to make this dish again, and requested the leftovers for lunch tomorrow, before dinner was even over. Hubby liked it too, so it's a keeper! I didn't have mushrooms, so I used a box of frzn chopped spinach. (Hubby eats spinich only begrudgingly, and he actually LIKED it in this.) YUM!