- 1 tablespoon vegetable oil, divided
- 1 1/2 pounds boneless, skinned chicken breast cut into 1/2 inch strips
- 3 cups sliced mushrooms
- 1/4 cup white cooking wine
- 1 cup low-fat sour cream
- 1/4 teaspoon salt
- 8 ounces linguine noodles, cooked without salt or fat
- 2 tablespoons blanched slivered almonds (optional)
- In a large skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add 1/2 tbsp vegetable oil. When hot, add chicken and cook, stirring 4 to 5 minutes until no longer pink.
- Remove chicken and set aside. In the same skillet, add remaining 1/2 tbsp vegetable oil and mushrooms. Saute 3 to 4 minutes.
- Add wine, low-fat sour cream and salt to the skillet. Stir and heat through. Add chicken and serve over linguine noodles. Top with slivered almonds.