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Ingredients
- 6 boneless skinless chicken breast halves - cut into cubes
- 6 (tablespoon) butter, divided
- 4 garlic cloves, minced, divided
- 1 (tablespoon) Italian seasoning
- 1 (pound) fettuccini pasta
- 1 medium onion, diced
- 8 (8.0 ounce) mushrooms, sliced
- 1/3 (cup) all-purpose flour
- 1 (tablespoon) salt
- 3/4 (teaspoon) ground white pepper
- 3 (cup) milk
- 1 (cup) half-and-half
- 3/4 (cup) grated Parmesan cheese
- 8 (ounce) shredded Monterey Jack cheese
- 1 Roma tomatoes, diced
- 1/2 (cup) sour cream
Directions
- In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 tablespoons garlic and the 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 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons 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 and gently heat. Serve over cooked fettuccini.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 945
- Total Fat
- 66g
- Saturated Fat
- 41g
- Cholesterol
- 198mg
- Sodium
- 2172mg
- Carbohydrate
- 36g
- Dietary Fiber
- 1g
- Sugars
- 10g
- Protein
- 52g
- Vitamin A
- 27%
- Vitamin C
- 7%
- Calcium
- 122%
- Iron
- 14%
- Potassium
- 578mg
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