Chicken Fettuccine Alfredo

Here is the recipe I mentioned yesterday.  It was delicious.  Thank you husband-to-be  🙂

The original recipe can be found here:  Chicken Fettuccine Alfredo  It serves 8. The version typed below is for 4.  Use the calculator on the website to adjust it to however much you need.

Ingredients:

  • 3 skinless, boneless chicken breast halves (cut into cubes)
  • 3 tablespoons butter, divided
  • 2 cloves garlic, minced, divided in half
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 pound fettuccini pasta
  • 1/2 onion, diced
  • 1/2 (8 ounce) package sliced mushrooms (optional)
  • 2 tablespoons and 2 teaspoons all-purpose flour  (this measurement is weird when you cut the recipe in half)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1-1/2 cups milk
  • 1/2 cup half-and-half
  • 1/4 cup and 2 tablespoons grated Parmesan cheese (another weird measurement)
  • 1/4 pound shredded Colby-Monterey Jack cheese
  • 1-1/2 roma tomatoes, diced
  • 1/4 cup sour cream

Directions:

  1. In a large skillet over medium heat combine chicken, 1 tablespoon butter, 1 tablespoon 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 and cook for until al dente; drain.
  3. Meanwhile, melt 2 tablespoons butter in the skillet. Saute the onion, 1 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook approx. 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.

And here’s the finished product one more time…

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