Chicken Fettuccini Alfredo |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread. Ingredients:
6 skinless, boneless chicken breast halves - cut into cubes |
6 tablespoons butter, divided |
4 cloves garlic, minced, divided |
1 tablespoon italian seasoning |
1 pound fettuccini pasta |
1 onion, diced |
1 (8 ounce) package sliced mushrooms |
1/3 cup all-purpose flour |
1 tablespoon salt |
3/4 teaspoon ground white pepper |
3 cups milk |
1 cup half-and-half |
3/4 cup grated parmesan cheese |
8 ounces shredded colby-monterey jack cheese |
3 roma (plum) tomatoes, diced |
1/2 cup sour cream |
Directions:
1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves 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 al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves 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 fettuccini.
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