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velvety pasta with chicken and mushrooms

Serves 4-6

12 oz. Al Dente Pasta
1 1/2 lbs. skinless, boneless chicken breast or thighs, cubed
1/2 tsp. salt
2 Tbsp. Olive oil
1 lb mushrooms, sliced
1 large onion, chopped
1/2 cup dry sherry
1 cup chicken broth
6 oz. light cream cheese
1/2 cup sun dried tomatoes in oil, slivered

In large skillet, saute chicken, mushrooms and onion in oil until chicken is done, about 5 minutes. Remove from pan and keep warm. Add sherry to pan, then broth and cheese. Bring to a boil. Reduce heat and stir until cheese melts. Return chicken mixture, sun dried tomatoes and cooked pasta to skillet. (optional garnishes-pinenuts, parsley)

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