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  • 1 lb. chicken grilled and sliced into bite sized strips
  • Butter flavored cooking spray
  • 24 oz. fresh mushrooms, sliced and sautéed in 2 T. cooking sherry
  • 6 cloves garlic, finely minced
  • One bunch green onions (scallions), tops sliced off and diced down to the white
  • 6 oz. sun dried tomatoes, drained and coarsely chopped
  • 1 c. fat free sour cream
  • 3 wedges light creamy Swiss (such as Laughing Cow)
  • 2 T. cooking sherry
  • Sea salt
  • Fresh ground pepper
  • 8 oz. cooked noodles to serve (I like egg noodles for this recipe)


  • Heat your grill to 350 degrees, spray chicken with butter flavored cooking spray and pat liberally with sea salt. Grill until each side is golden brown and chicken is cooked through, about 7 minutes each side. Set chicken aside to cool. Sautee mushrooms, sun dried tomatoes, garlic and scallion with 2 T. cooking sherry, when mushrooms have cooked through and the liquid in the pan has evaporated add the remaining 2 T. of cooking sherry, 1 c. fat free sour cream, 3 wedges of Swiss and salt and pepper to taste. Slice grilled chicken and re-incorporate into sauce. Continue to heat gently until ready to serve. Place 2 oz. of noodles on to each of 4 plates and top with ¼ sauce and chicken. Sprinkle with additional scallions if desired and serve.

Categories: Main Dish 
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