Chicken Linguine

Cook pasta according to package directions, omitting salt and fat. Set aside.

Melt 1 tablespoon light butter in a large skillet over medium-high heat.

Add chicken, and cook 2 minutes on each side or until lightly browned. Stir in sherry and 1/2 cup water. Cover, reduce heat to low, and simmer 20 minutes or until done.

Drain and reserve liquid.

Cut chicken into 1-inch pieces; set aside.

Melt remaining 1 tablespoon light butter in skillet. Saut onion and mushrooms over medium-high heat 5 minutes or until tender.

Stir together flour and l/2 cup broth.

Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet. Cook, stirring often, over medium-high heat until thickened.

Remove from heat. Stir in chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan, and pepper.

Spoon mixture into a lightly greased 13- x 9-inch baking dish.

Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs.

Bake at 350 for 30 minutes or until thoroughly heated.