How to Make Chicken Fettuccini Alfredo

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.