Chicken Fettuccini Alfredo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken fettuccini alfredo Ingredients:
24 oz chicken breasts |
6 tbsp butter |
4 cloves garlic, minced |
1 tbsp italian seasoning |
16 oz. linguine |
1 medium onion, diced |
8 oz. mushrooms, sliced |
1/3 cup flour |
1 tsp salt |
3/4 tsp pepper |
3 cups milk |
1 cup half-and-half |
3/4 cup parmesan cheese, grated |
8 oz. colby-monterey jack cheese, shredded |
3 roma tomatoes, diced |
Directions:
1. In a large skillet over medium heat combine chicken, 2 tbsp 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 tbsp butter in skillet. Saute onion, 2 tbsp 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-jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
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