. Recipes: CHICKEN FETTUCCINE ALFREDO

CHICKEN FETTUCCINE ALFREDO


 CHICKEN FETTUCCINE ALFREDO



INGREDIENTS: 
6 skinless, boneless Chicken Breast Halves - cut into cubes
6 tbsp Butter,
4 Cloves Garlic, Minced,
1 tbsp Italian Seasoning
500 gm Fettuccine Pasta
1 Onion, diced
250 gm package Sliced Mushrooms

1/3 cup All-Purpose Flour
1 tsp Salt
3/4 tsp White Pepper
3 cups Milk
1 cup Half-and-Half
3/4 cup Grated Parmesan Cheese
250 gm Shredded Colby-Monterrey Jack Cheese
3 Roma (Plum) Tomatoes, Diced
1/2 cup Sour Cream




PREPARATION:
Take a large skillet. Put it over fire at medium flame. Add in chicken, 2 tbsp 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 and then drain.  Meanwhile, melt 4 tbsp 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-Monterrey Jack Cheeses; stir until Cheese is melted. Stir in Chicken Mixture, Tomatoes and Sour Cream.  CHICKEN FETTUCCINI ALFREDO is ready to serve. Serve over cooked Fettuccine.

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