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Recipes

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Chicken Fettuccine Alfredo

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Servings 8 Prep Time 30 minutes Cook Time 30 minutes

Ingredients

3 (diced) Tomatoes - Roma
8 ounces (shredded) Cheese - Colby Monterey Jack
3/4 cup Cheese - Parmesan (Grated)
1 Tablespoon Seasoning - Salt
3/4 teaspoon Seasoning - White Pepper
3 cups Milk
1 cup Half and Half
1/3 cup Flour - All Purpose
1 (8 ounce) package (sliced) Mushrooms
1 tablespoon Seasoning - Italian
1 lbs Fettuccini Pasta
1 Onions, minced
6 cloves Garlic, minced
6 Tablespoons Butter
6 chicken breast Chicken - Breast, skinless, boneless
1/2 cup Sour Cream

Instructions

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook chicken through. Remove from skillet and set aside.

2. 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.

3. 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. Serve over cooked fettuccini.

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