Chicken Fettuccine Alfredo
 This Chicken Fettuccine Alfredo has a creamy sauce flavored with garlic, two different cheeses, onions and mushrooms. The kids are constantly asking me to make this dish. They would eat it twice a week if we let them. This is a great recipe for sneaking in some vegetables. Sometimes we add some broccoli or carrots. We call it Stealth Nutrition.
Spice It Up
My husband is always asking me to use pepper jack cheese in this recipe to spice it up a bit but I have to keep reminding him that the kids don't like it that spicy. So, he mixes in some red pepper flakes after I have served his plate. However, I made him a special version of Chicken Fettuccine for his birthday. Instead of plain chicken, I added Blackened Chicken. He loved it. The kids had Mac and Cheese that night.
Chicken Fettuccine
Ingredients:
- 6 boneless, skinless chicken breast halves - cut into bite sized pieces
- 6 Tbls butter, divided
- 4 cloves minced garlic, divided
- 3/4 teaspoon black pepper
- 1 Tbls salt
- 1 diced onion
- 1 Tbls Italian seasoning
- 1 8oz. package sliced mushrooms
- 1/3 cup flour
- 3 cups milk
- 1 cup half-and-half
- 8 oz. shredded Monterey Jack cheese
- 1/2 cup sour cream
- 3/4 cup Parmesan cheese, grated
- 1 pound fettuccine pasta
- Parsley flakes
Preparation:
- Heat a large frying pan over medium heat
- Combine the chicken, 2 cloves of chopped garlic, 2 Tbls butter and Italian seasoning.
- Cook chicken thouroughly.
- Remove from pan and set aside.
- Fill a large pot with water, add a few dashes of salt and bring to boil
- Add fettuccini and cook for 8 to 10 minutes or until soft.
- Drain pasta in a colander
- Melt 4 Tbls butter in the pan on medium heat and saute onion and mushrooms until onions are almost transparent.
- Add 2 cloves chopped garlic and cook for 1 minute more.
- Stir in salt, flour and pepper; cook for about 2 minutes.
- Gently add half-and-half and milk, stir until smooth.
- Mix in Monterey Jack and Parmesan cheeses, stir until cheese is melted.
- Mix chicken and sour cream into mixture.
- Serve over fettuccine and sprinkle with parsley flakes.
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