CHICKEN FETTUCCINI ALFREDO

CHICKEN FETTUCCINI ALFREDO
“Savory, sautéed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini.”


6 skinless, boneless chicken breast halves cut into cubes
6 Tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 lb. fettuccini pasta
1 onion, diced
1 (8-oz,) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
¾ teaspoon white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8-oz. shredded Colby-Monterey Jack cheese
½ cup sour cream


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.

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.

Meanwhile, melt 4 tablespoons butter in the skillet. Sauté 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 the chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.


Yield: 8 servings.