Chicken Fettuccini Alfredo Recipe

Submitted by katesk

Makes 12 servings

Chicken fettuccini alfredo

Ingredients

24	oz chicken breasts
6	tbsp butter
4	cloves garlic, minced
1	tbsp italian seasoning
16	oz. linguine
1	medium onion, diced
8	oz. mushrooms, sliced
1/3	cup flour
1	tsp salt
3/4	tsp pepper
3	cups milk
1	cup half-and-half
3/4	cup parmesan cheese, grated
8	oz. colby-monterey jack cheese, shredded
3	roma tomatoes, diced

Directions

In a large skillet over medium heat combine chicken, 2 tbsp butter, garlic and italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
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.
Meanwhile, melt 4 tbsp butter in skillet. Saute onion, 2 tbsp 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-jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Categories

Pasta, Main Dish

Serving Size 273.1g

Amount Per Serving

Calories

457

Calories from Fat

204

% Daily Value^*

Total Fat

22.7g

35%

Saturated Fat