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Recipe from: blogchef Image credit: Bobby |
Chicken
Alfredo
“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
Ingredients:
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
Cooking
Instructions:
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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