Chicken Fettuccine Alfredo

Ingredients:

• 6 skinless, boneless chicken breast halves - cut into bite sized pieces
• 6 Tbls butter, divided
• 4 cloves minced garlic, divided
• 1 Tbls Italian seasoning
• 1 pound fettuccine pasta
• 1 diced onion
• 1 8oz. package sliced mushrooms
• 1/3 cup flour
• 1 Tbls salt
• 3/4 teaspoon ground black pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup Parmesan cheese, grated
• 8 oz. shredded Monterey Jack cheese
• 1/2 cup sour cream
• Parsley flakes

 

Preparation:

1. Heat a large frying pan over medium heat
2. Combine the chicken, 2 cloves of chopped garlic, 2 Tbls butter and Italian seasoning.
3. Cook chicken until it is no longer pink inside.
4. Remove from pan and set aside.
5. Fill a large pot with water, add a few dashes of salt and bring to boil
6. Add fettuccini and cook for 8 to 10 minutes or until soft.
7. Drain pasta in a colander
8. Melt 4 Tbls butter in the pan on medium heat and saute onion and mushrooms until onions are almost transparent.
9. Add 2 cloves chopped garlic and cook for 1 minute more.
10. Stir in salt, flour and pepper; cook for about 2 minutes.
11. Gently add milk and half-and-half and stir until smooth and creamy.
12. Stir in Parmesan and Monterey Jack cheeses, stir until cheese is melted.
13. Mix chicken and sour cream into mixture.
14. Serve over fettuccine and sprinkle with parsley flakes.