Ingredients
8
8 servings
- •6 tablespoons butter, divided
- •6 skinless, boneless chicken breast halves - cut into cubes
- •4 cloves garlic, minced, divided
- •1 tablespoon Italian seasoning
- •1 pound fettuccini pasta
- •1 onion, diced
- •1 (8 ounce) package sliced mushrooms
- •0.33333334326744 cup all-purpose flour
- •1 tablespoon salt
- •0.75 teaspoon ground white pepper
- •3 cups milk
- •1 cup half-and-half
- •8 ounces shredded Colby-Monterey Jack cheese
- •0.75 cup grated Parmesan cheese
- •3 roma (plum) tomatoes, diced
- •0.5 cup sour cream
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes. Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.
- Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
Nutritional Facts
Per 8 servings
- Calories: 673
- Carbohydrate: 57g
- Fat: 31g
- Fiber: 3g
- Protein: 43g
- Sugar: 8g
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