RECIPE_NAME

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.

Split chicken breasts thin, lightly coat with olive oil.

Grill chicken for 5 minutes each side over medium heat. You will finish cooking chicken later on the stove, but grilled chicken is easier to cut than raw and the grill marks present better.

Slice chicken into 1/2 in strips, then cut the strips about 1-2 in in length.

In a medium sauce pan, add 2 tbl butter, half the garlic (2 1/2 cloves), sliced chicken, and Italian seasoning. Mix well and cook until chicken is done, then set aside.

Start cooking fettuccini pasta with a little salt, usually boiling about 13 minutes.

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.