8 oz. linguine
1 lb. boneless, skinless chicken breasts, cut in strips
2 tsp. Greek seasoning (Cavender's)
Olive oil flavored cooking spray
8 oz. mushrooms, quartered or sliced
1 tsp. low salt chicken base
1 c. water
16 oz. no-fat sour cream
2 c. stir fry vegetables
4 oz. Mozzarella, shredded

Cook linguine in 3 quarts boiling salted water. Season chicken breasts; saute in skillet sprayed with olive oil flavored spray. Add water and chicken base, simmer about 5 minutes until liquid is reduced. Saute mushrooms lightly. Mix drained linguine, chicken and broth, mushrooms (reserve 1/2), sour cream.

Put in 9 x 12 inch casserole, top with remaining mushrooms, vegetables and Mozzarella. Bake in 325 degree oven for about 40 minutes. Serves 8 people. Approximately 300 calories per serving.