Savory, sauteed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini pasta.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
673 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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 in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Ingredients
½ cup sour cream
3 cups milk
1 tablespoon salt
⅓ cup all-purpose flour
1 tablespoon Italian seasoning
1 cup half-and-half
6 tablespoons butter, divided
1 onion, diced
¾ cup grated Parmesan cheese
¾ teaspoon ground white pepper
3 roma (plum) tomatoes, diced
1 pound fettuccini pasta
4 cloves garlic, minced, divided
1 (8 ounce) package sliced mushrooms
8 ounces shredded Colby-Monterey Jack cheese
6 skinless, boneless chicken breast halves - cut into cubes
