Ingredients
- 1 lb Chicken Breast cubed
- 3 tbsps Butter divided
- 4 cloves Garlic minced, divided
- 2 tsps Italian Seasoning
- 8 ozs Fettuccine Pasta
- 1⁄2 cup Onion diced
- 4 ozs Mushrooms sliced
- 1⁄4 cup Flour
- 2 tsps Salt
- 1⁄2 tsp Ground White Pepper
- 1 1⁄2 cups Milk
- 1⁄2 cup Half And Half
- 1⁄2 cup Parmesan Cheese grated
- 4 ozs Colby Monterey Jack Cheese shredded
- 2 Tomatoes diced
- 1⁄4 cup Sour Cream
Instructions
In a large skillet over medium heat combine chicken, 1 tablespoons butter, 2 cloves garlic, and Italian seasoning.
Cook until chicken is no longer pink inside. Remove from skillet and set aside.
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.
Meanwhile, melt 2 tablespoons butter in the skillet. Sauté 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.
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.
