Chicken Alfredo
Info
| Given By: | Bill |
|---|---|
| Preparation Time: | 1 hr 15 min |
| Serving Size: | 6 |
Ingredients
- 1 onion, diced
- 3 roma (plum) tomatoes, diced
- 5 cloves garlic, minced, divided in half
- 1/3 cup flour
- 1 tbl kosher salt
- 3/4 tsp ground white pepper
- 3 chicken breasts, split thin, very lightly coated with olive oil
- 1 lb fettuccini pasta
- 6 tbl butter
- 1 tbl Italian seasoning
- 3 cups milk
- 1 cup half-and-half
- 3/4 cup grated Parmesan cheese
- 8 oz shredded Colby (or Cheddar) & Monterey Jack cheese
- 1/2 cup sour cream
Instructions
- Dice onions & tomatoes, mince garlic. Set aside.
- Measure flour, salt, ground white pepper into one mixing bowl. Set aside.
- (if you are grating any of the cheese yourself…) grate cheese as directed. Set aside.
- Slice chicken into 1“ or smaller pieces, lightly coat with olive oil.
- In a large skillet, cook chicken over medium heat for about 7 minutes.
- Start cooking fettuccini pasta with a little salt, usually boiling about 13 minutes.
- Add 2 tbl butter to the chicken, half the garlic (2 1/2 cloves), and Italian seasoning. Mix well and cook until chicken is done, then set aside.
- In a stock pot, add 4 tbl butter, onion, the rest of the garlic (2 1/2 cloves). Cook until onions are tender and translucent.
- Stir in flour, kosher salt, ground white pepper. Cook for a minute or two over medium heat, mixing and stirring often.
- Slowly add milk, half & half. Stir until creamy.
- Stir in all cheese until melted.
- Stir in chicken mixture, roma tomatoes, and sour cream.
- Serve over cooked fettuccini, or mix everything together if preferred.