Chicken Fettuccine Alfredo
Brandie Bodell
ingredients
- 6 Chicken Breasts - cut into cubes
- 6 Tbsp Butter, divided
- 4 cloves Garlic, minced & divided
- 1 Tbsp Italian Seasoning
- 1 pound Fettuccine pasta
- 1 Onion, diced
- 1 (8 ounce) package sliced Mushrooms
- 1/3 C Flour
- 1 Tbsp Salt
- 3/4 tsp ground White Pepper
- 3 C Milk
- 1 C Half-and-Half
- 3/4 C grated Parmesan Cheese
- 8 ounces shredded Colby-Monterey Jack cheese
- 3 roma (plum) Tomatoes, diced
- 1/2 C Sour Cream
directions
- 1
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
- 2
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.
- 3
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccine.
Source: Brandie Bodell
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