Recipe Details
Ingredients
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6tablespoonsbutter, divided
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6skinless, boneless chicken breast halves, cut into cubes
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4clovesgarlic, minced, divided
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1tablespoonItalian seasoning
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1(16 ounce) packagefettuccine pasta
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1onion, diced
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1(8 ounce) packagesliced mushrooms
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⅓cupall-purpose flour
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1tablespoonsalt
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¾teaspoonground white pepper
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3cupsmilk
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1cuphalf-and-half
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8ouncesshredded Colby-Monterey Jack cheese
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¾cupgrated Parmesan cheese
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3 Roma (plum) tomatoes, diced
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½cupsour cream
Cooking Directions
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Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
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Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes. Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.
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Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories673 | |
% Daily Value * | |
Total Fat 31g |
39% |
Saturated Fat 19g |
95% |
Cholesterol 133mg |
44% |
Sodium 1386mg |
60% |
Total Carbohydrate 57g |
21% |
Dietary Fiber 3g |
11% |
Total Sugars 8g |
|
Protein 43g |
87% |
Vitamin C 7mg |
8% |
Calcium 283mg |
22% |
Iron 3mg |
19% |
Potassium 732mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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