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Chicken Fettuccini Alfredo Recipe

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This recipe for Chicken Fettuccini Alfredo is from Sisters Helping Sisters , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 skinless, boneless chicken breast halves, cut into cubes
6 TB butter, divided
4 cloves garlic, minced, divided
1 TB Italian seasoning
1 lb fettuccini pasta
1 onion, diced
1 (8 oz) pkg sliced mushrooms
⅓ Cup all-purpose flour
1 TB salt
¾ tsp. ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated parmesan cheese
8 oz shredded colby-jack cheese
3 roma (plum) tomatoes, diced
½ cup sour cream
Directions:
Directions:
In a large skillet over medium heat, combine chicken, 2 TB butter, 2 cloves garlic, and Italian seasoning. Cook until 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 and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt 4 Tb butter in the skillet. Saute onion, 2 cloves 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 chicken mixture, tomatoes and sour cream. Serve over cooked fettuccine.

 

 

 

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