Chicken Fettuccini Alfredo

By cam_46

Ingredients

• 6 skinless, boneless chicken breast halves, cut into cubes
• 6 T butter, divided
• 4 cloves garlic, minced, divided
• 1 T Italian seasoning
• 1 # fettuccini pasta
• 1 onion, diced
• 1 - 8 oz pkg sliced mushrooms - optional
• 1/3 cup all purpose flour
• 1 T salt
• 3/4 t ground white pepper
• 3 cup milk
• 1 cup half-n-half
• 3/4 cup grated parmeasean
• 8 oz shredded colby-monterey
• 3 roma tomatoes, diced
• 1/2 cup sour cream

Preparation

Step 1

In a large skillet over med heat combine chicken, 2 T butter, 2 cloves garlic & Italian seasoning. Cook till 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 & cook for 8-10 minutes or til al dente; drain. Meanwhile, melt 4 T butter in the skillet. Saute onion, 2 T garlic & mushrooms till onions are transparent. Stir in flour, salt & pepper; cook 2 mins. Slowly add milk & half-n-half, stirring till smooth & creamy. Stir in parmeasean & colby-monterey cheeses; stir till cheese is melted. Stir in chicken mixture, tomatoes, & sour cream. Serve over fettuccini.