1. 6 skinless, boneless chicken breast halves - cut into cubes
2. 6 tablespoons butter, divided
3. 4 cloves garlic, minced, divided
4. 1 tablespoon Italian seasoning
5. 1 pound fettuccini pasta
6. 1 onion, diced
7. 1 (8 ounce) package sliced mushrooms
8. 1/3 cup all-purpose flour
9. 1 tablespoon salt
10. 3/4 teaspoon ground white pepper
11. 3 cups milk
12. 1 cup half-and-half
13. 3/4 cup grated Parmesan cheese
14. 8 ounces shredded Colby-Monterey Jack cheese
15. 3 roma (plum) tomatoes, diced
16. 1/2 cup sour cream
Nutrition Info
Per Serving
* Calories: 685 kcal
* Carbohydrates: 57 g
* Dietary Fiber: 3 g
* Fat: 31 g
* Protein: 44 g
* Sugars: 8 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
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2. Cooking Directions
1. In a large skillet over medium heat combine chicken, 2 tablespoons 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 tablespoons butter in the skillet. Saute onion, 2 tablespoons 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-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Yield: 8 servings
