Chicken Fettuccini Alfredo recipe
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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 ⅓ cup all-purpose flour 1 tablespoon salt ¾ teaspoon ground white pepper 3 cups milk 1 cup half-and-half ¾ cup grated Parmesan cheese 8 ounces shredded Colby-Monterey Jack cheese 3 roma (plum) tomatoes, diced ½ cup sour cream
Nutrition Info
- 672.9 caloriescarbohydrate: 57 gcholesterol: 132.8 mgfat: 30.8 gfiber: 3.2 gprotein: 43.3 gsaturatedFat: 18.9 gservingSize: -sodium: 1385.9 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Fettuccini Alfredo
Directions
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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.
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. 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.