Friday, 15 January 2010

Chicken Fettucine Alfredo

This is one of our favourite pasta dishes. The leftovers are coveted for lunch the next day!

3 skinless, boneless chicken breasts, cut into 1-inch cubes
6 tbsp butter or margarine (divided)
4 garlic cloves, minced (divided)
1 1/2 tsp oregano
1 1/2 tsp basil
1lb fettucine noodles, uncooked
1 onion, diced
1 cup fresh mushrooms, sliced
1/3 cup flour
1 tsp salt
3/4 tsp black pepper
3 cups milk
1 cup half-and-half cream
1 cup fresh Parmesan cheese, grated
1 cup Colby-Monterey Jack cheese, grated (I have used medium cheddar as a substitute)
3 Roma (plum) tomatoes, diced and seeded
1/2 cup sour cream

In a large skillet over medium heat, combine chicken, 2 tbsp butter, 2 garlic cloves, oregano and basil. 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 8-10 minutes or until al dente.

Meanwhile, melt the remaining 4 tbsp butter in the skillet. Saute the onion, remaining 2 garlic cloves and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook for 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 warm fettucini noodles.

Tip: Always use fresh Parmesan cheese. It makes a big difference! I know it seems more expensive but you use less of the 'real stuff' and the taste is so much better.


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