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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Fettuccine Alfredo Recipe

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This recipe for Chicken Fettuccine Alfredo is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, 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:  
3 skinless, boneless chicken breast halves, cut into cubes
3 T butter, divided
2 cloves garlic, minced, divided
1 ½ tsp. Italian seasoning
½ pound fettuccini pasta
½ onion, diced
½ (8 oz) package sliced mushrooms
2 T + 2 tsp. flour
1 ½ tsp. salt
½ tsp. ground white pepper
1 ½ cups milk
½ cup half and half
¼ cup +2 T grated Parmesan cheese
¼ pound shredded Colby-jack cheeses
1 ½ roma tomatoes, diced
¼ cup sour cream
Directions:
Directions:
1. In a large skillet over medium high heat, combine chicken, 1 T 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 8-10 minutes or until al dente; drain.

3. Meanwhile, melt 2 T butter in the skillet. Saute onion, 2 T 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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