Chicken Fettuccini Alfredo

Savory, sauteed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini pasta.

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In a large skillet over medium heat combine chicken, 2 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 4 tablespoons butter in the skillet.Saute 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 inchicken mixture, tomatoes and sour cream.Serve over cooked fettuccini.

Chicken Fettuccini Alfredo

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