Saturday, January 8, 2011

Greetings, so many wonderful friends and family have came to visit us this week... can you believe it? Adrian is already a week?
Megan....Uncle John & Tara.....Uncle Dave & Aunt Tonya....Friend Camryn....
On Wednesday some of our dear friends came over & even brought some dinner & desert! I featured Angie's Chicken Linguine recipe months ago and wanted to bring it back since it is what we dined on that night......

8 ounces uncooked linguine
4 tablespoons butter/margarine, divided
4 skinned/boned chicken breasts (about 1.5 lbs)
1/2 cup dry sherry
1/2 cup water
1 small onion - diced
1 (8 oz) pkg sliced fresh mushrooms
1/3 cup all purpose flour
2 cups chicken broth, divided
1 (8 oz) 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 tsp. fresh ground black pepper
1/2 cup fine, dry breadcrumbs

1. Cook pasta according to package directions - set aside
2. Melt 1 tbsp butter in large skillet over med- high heat. Add Chicken, cook 3 minutes on each side or until lightly brown. Stir in sherry & water. Cover, reduce heat to low, simmer 20 minutes until done. Drain chicken, reserving 1 cup liquid - set aside. Cut chicken into 1 - inch pieces - set aside.
3. Melt 1 tbsp butter in skillet, sauté onion & mushrooms over med -high heat 5 minutes or until tender
4. Stir together flour & 1/2 cup broth. Add reserved liquid, flour mixture, & remaining 1.5 cup 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 & pepper
5. Spoon mixture into a lightly greased 13x9 inch baking dish. Combine breadcrumbs, remaining 2 tbsp butter, remaining 1/4 cup parmesan cheese & remaining 1/4 cup parsley in a small bowl. Sprinkle mixture evenly over the casserole. Bake @ 350 for 30 minutes or until thoroughly heated.
Keep on Cooking!!

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