Tuesday, March 24, 2009

Chicken Fettuccine Alfredo


3 Skinless, Boneless Chicken Breasts (cut into cubes)
3 Tbs Butter (divided)
4 tsp Minced Garlic (divided)
1-1/2 tsp Italian Seasoning
1/2 lb. Fettuccine Pasta
1/2 Onion Diced
2 Tbs and 1 tsp All Purpose Flour
1 tsp Salt
3/4 tsp ground Black Pepper (or White Pepper)
1-1/2 Cups Milk
1/2 Cup Half-and-Half
1/3 Cup Grated Parmesan Cheese
4 Oz. Shredded Colby-Monterey Jack Cheese
1/4 Cup Sour Cream
2 Cups (or more if you like) Steamed Broccoli

1. In a large skillet over medium heat combine chicken, 1 Tbs Butter, 2 tsp Garlic and Italian Seasonings.
2. Cook until chicken is no longer pink inside. Remove from skillet and set aside.Min
3. Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-10 Min. (al Dente)
4. Meanwhile, melt 2 Tbs butter in the skillet, Saute onion, 2 tsp Garlic until onions are transparent.
5. Stir in flour, salt and pepper, cook for 2 min.
6. Slowly add milk and half-and-half, stirring until smooth and creamy.
7. Stir in Parmesan and Colby-Monterey Jack Cheeses, until melted.
8. Stir in chicken mixture and Sour Cream.
9. Serve over cooked Fettuccine and top with the Steamed Broccoli

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