Chicken Fettuccine Alfredo

Ron isn't home every night for dinner, so when he is, I want it to be special. Recently he told me he was in the mood for some type of Alfredo dish. I went to Allrecipes.com web site and found the following recipe. It is not healthy, but it tastes very good and great for an occasional meal. I would give it 4 1/2 stars out of 5.

This recipe takes some time to prepare and cook so it's best saved for a more leisurely evening. It makes a lot though and the leftovers are very good.

Enjoy!

Chicken Fettuccine Alfredo

Prep Time: 30 minutes Cook Time: 30 minutes Ready in 1 hour Serves 8

Ingredients:

3 large boneless, skinless, chicken breasts, cut into cubes
6 T. butter, divided
4 cloves garlic, minced, divided
1 T. Italian seasoning
1 pound fettuccine pasta
1 onion, diced
1 (8 oz) packaged sliced mushrooms
1/3 c. all-purpose flour
1 T salt
3/4 tsp. ground white pepper
3 cups milk (I used skim to make this a little healthier.)
1 c. half-and-half
3/4 c. grated Parmesan cheese
8 oz. shredded Colby-Monterey Jack cheese
3 roma tomatoes, diced
1/2 c. sour cream (I used nonfat)

Directions:

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

This smells great as it's cooking!

2. 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.


3. Meanwhile, melt 4 tablespoons butter in large saucepan. Saute onion, 3 tablespoons garlic and mushrooms until onions are translucent.

Don't these mushrooms look tasty?

4. Stir in flour, salt and pepper; cook 2 minutes.

5. Slowly add milk and half and half; stirring until smooth and creamy.


6. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted.


7. Stir in chicken mixture, tomatoes, and sour cream.

Serve over hot cooked fettuccine.