Chicken Fettuccini Alfredo

Chicken Fettuccini Alfredo
Submitted by: Emily
Rated: 5 out of 5 by 99 members Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 8 servings

"Savory, sauteed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini pasta."
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, 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 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 fettuccini.
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