1In a large skillet over medium heat 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.
2Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3Meanwhile, melt 4 tablespoons 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 Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
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|Serving Size: 1 Recipe (1813g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 221 (34%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 72mg||22 %|
|Sodium 835.8mg||29 %|
|Potassium 1959.6mg||52 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 73.2g|
|Protein 30.8g||44 %|
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Calories per serving: 652
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