Fettuccine Alfredo With Chicken
By: Sheri Wetherell
Published: Sunday, March 13, 2011 - 3:58pm

Ingredients




4 skinless, boneless chicken breast halves- cut into cubes
2 tablespoons olive oil
3 tablespoons butter, divided
2 cloves garlic, minced, divided
1 1/2 teaspoons Italian seasoning
1/2 pound fettuccine pasta
1/2 yellow onion, diced
1 cup mushrooms, sliced
2 tablespoons (plus 2 teaspoons) all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
1 1/2 cups milk
1/2 cup half-and-half
1 cup grated Parmesan cheese
1/4 cup sour cream

Preparation

1 In a large skillet over medium heat combine chicken, 2 tablespoons olive oil, 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 butter in the skillet. Saute onion and mushrooms until onions are transparent. 4 Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. 5 Stir in Parmesan until melted. 6 Stir in chicken mixture and sour cream. 7 Serve over cooked fettuccine.

Comments:
im

I like your recipe. One of my faves!