Last night I made chicken fettuccini alfredo for the little fam. Now I have to admit that even I was a tiny bit floored by the amount of butter in this recipe and I'm sure it *could* have been cut down a bit. HOWEVER, since it was Sunday and my first time making it I decided to heck with it and followed the recipe exactly except I didn't add the tomatoes. The result was rich, creamy, decadent and delicious! Not something I'll probably make too often because it's so rich - but I'll definitely return to it when nothing but the "real" will do.
~Chicken Fettuccini Alfredo~
- 6 skinless, boneless chicken breast halves - cut into cubes
- 6 tablespoons butter, divided
- 4 cloves garlic, minced, divided
- 1 tablespoon Italian seasoning
- 1 pound fettuccini pasta
- 1 onion, diced
- 1 (8 ounce) package sliced mushrooms
- 1/3 cup all-purpose flour
- 1 tablespoon salt
- 3/4 teaspoon ground white pepper
- 3 cups milk
- 1 cup half-and-half
- 3/4 cup grated Parmesan cheese
- 8 ounces shredded Colby-Monterey Jack cheese
- 3 roma (plum) tomatoes, diced
- 1/2 cup sour cream
- In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. 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 to 10 minutes or until al dente; drain.
- 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.
"If you're afraid of butter, use cream" Julia Child
p.s. For more on my thoughts on real vs. fake keep reading this week - I may even contradict myself - GASP!:)