|Recipe from: blogchef|
Image credit: Bobby
“Chances are you’ve probably have eaten chicken fettuccine Alfredo at some of your favorite restaurants such as the olive garden, and tonight I have a chicken Alfredo recipe for you that rivals restaurants.” Bobby
6 boneless skinless chicken breast halves (cut into cubes)
6 tablespoons butter (divided)
4 garlic cloves (minced and divided)
1 tablespoon Italian seasoning
1 pound fettuccine pasta
1 onion (diced)
1 (8 oz) package sliced mushrooms (or use sliced canned mushrooms)
1/3 cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half and half
¾ cup grated Parmesan cheese
8 ounces shredded Colby-Monterrey jack cheese
3 Roma tomatoes (diced)
½ cup sour cream
In a large skillet over medium heat combine chicken, half of the minced garlic cloves, 2
tablespoons of butter, and Italian seasoning.
Cook chicken until its no longer pink inside.
Remove from the pan and set aside.
Cook fettuccine according to package directions.
While fettuccine is cooking melt 4 tablespoons of butter in your skillet.
Saute onion, 2 tablespoons of garlic, and mushrooms until the onions are transparent.
Stir in the flour, salt and pepper, and cook for a couple minutes.
Slowly add the milk, half and half, and stir until it’s creamy and smooth.
Stir in the Colby-jack and Parmesan cheeses, and stir until cheese is melted.
Stir in the chicken mixture, diced tomatoes, and sour cream.
Serve over fettuccine.
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