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Name: Chicken Fettuccini Alfredo
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 6 skinless, boneless chicken breast halves - cut int; divided 4 cloves garlic minced,; divided 1 tablespoon Italian seasoning; 1 pound fettuccini pasta 1 onion; diced 1 (8 ounce) package sliced mushrooms; 1/3 cup all-purpose flour; 1 tablespoon salt; 3/4 teaspoon ground white pepper; 3 cups milk; 1 cup half-and-half 3/4 cup grated Parmesan cheese; 8 ounces shredded Colby-Monterey Jack cheese; 3 roma (plum) tomatoes; diced 1/2 cup sour cream

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INGREDIENTS

6 skinless, boneless chicken breast halves - cut int
divided 4 cloves garlic ; minced,
divided 1 tablespoon Italian seasoning
1 pound fettuccini pasta 1 onion
diced 1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half 3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes
diced 1/2 cup sour cream

Recipe

INSTRUCTIONS

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.

NOTES

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Chicken Fettuccini Alfredo

6  skinless, boneless chicken breast halves - cut int 
  divided 4 cloves garlic minced,
  divided 1 tablespoon Italian seasoning 
1 pound fettuccini pasta 1 onion 
  diced 1 (8 ounce) package sliced mushrooms 
1/3 cup all-purpose flour 
1 tablespoon salt 
3/4 teaspoon ground white pepper 
3 cups milk 
1 cup half-and-half 3/4 cup grated Parmesan cheese 
8 ounces shredded Colby-Monterey Jack cheese 
3  roma (plum) tomatoes 
  diced 1/2 cup sour cream

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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Nutrition

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Serving Size: 1 Recipe (1813g)
Recipe Makes: 1 Recipe

Calories: 652
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 652

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