Wednesday, March 2, 2011

Chicken Fettuccine Alfredo

The combination of garlic, mushrooms, and Parmesan cheese add to the rich flavor of this dish.  Surprisingly creamy with only ½ cup half-and-half and even less sour cream, this is a great version of a restaurant classic that is relatively easy to prepare for a weeknight meal.

The trick to making these types of dishes is having all prep done in the morning before leaving for work assemble and cook the dish once you are home from work.  Within 20-30 minutes, I usually can have everything done in the morning.  

I hope you enjoy this Italian classic.  This dish makes 4 servings.
Chicken Fettuccine Alfredo
3          skinless, boneless chicken breast halves - cut into cubes
3          tablespoons butter, divided
2          cloves garlic, minced, divided
½         tablespoon Italian seasoning

½         pound fettuccini pasta
½         large onion, diced
1          (4 ounce) package sliced mushrooms
¼         cup all-purpose flour
½         tablespoon salt
1/3       teaspoon ground white pepper
1 ½       cups milk
½         cup half-and-half
1/3       cup grated Parmesan cheese
4          ounces shredded Colby-Monterey Jack cheese
1          roma (plum) tomatoes, diced
¼         cup sour cream

1.  In 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.

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 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.

4. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccine.

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