Fettuccini Alfredo

Ingredients

• 6 skinless, boneless chicken breast halves – cut into cubes
• 6 tablespoons of butter, divided
• 4 cloves of garlic, minced, divided
• 1 tablespoon of Italian seasoning
• 1 pound of fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package of sliced mushrooms
• 1/3 cup of all-purpose flour
• 1 tablespoon of salt
• 3/4 teaspoon of ground white pepper
• 3 cups of milk
• 1 cup of half-and-half
• 3/4 cup of grated Parmesan cheese
• 8 ounces of shredded Colby-Monterey Jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup of sour cream

 

Directions

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning.
2. Cook until chicken is no longer pink inside.
3. Remove from skillet and set aside.
4. Bring a large pot of lightly salted water to boil.
5. Add pasta and cook for 8 to 10 minutes until al dente; drain.
6. Meanwhile, melt 4 tablespoons of butter in the skillet.
7. Sauté onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes.
8. Slowly add milk and half and half, stirring until smooth and creamy.
9. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted.
10. Stir in chicken mixture, tomatoes, and sour cream.
11. Serve over cooked fettuccini.

 

Recipe courtesy of  All Recipes