How to Make Chicken Fettuccini Alfredo
Material :
Ø 6 skinless,
boneless chicken breast halves – cut into cubes
Ø 6
tablespoons butter, divided
Ø 4 clover
garlic, minced, divinded
Ø 1 tavlespoon
Italian seasoning
Ø 1 pound
fettuccini pasta
Ø 1 union,
diced
Ø 1 (8 ounce)
package sliced mushrooms
Ø 1/3 cup
all-purpose flour
Ø 1 tablespoon
salt
Ø ¾ taspoon
ground white papper
Ø 3 cups milk
Ø 1 cup
half-and-half
Ø ¾ cup grated
Parmesan cheese
Ø 8 ounces
shredded Colby-Monterey jack cheese
Ø 3 roma
(plum) tomatoes, diced
Ø ½ cup sour
cream
Direction :
1. In a large
skillet over medium head combine chicken, 2 tablespoons butter, 2 cloves
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 on cook for 8 to 10
minutes or until al dente; drain.
3. Meanwhile,
melt 4 tablespoons butter in the skillet. Sauté onion, 2 cloves garluc, and
mushrooms until onions are transparent. Stir in flour, salt and papper; cook 2
minutes. Slowly and milk and half-and-half, stirring until smooth and creamy.
Stir in parmesan and Coldy-Monterey jack cheeses; stir until chrrse is melted.
Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.