Recipe #24 - Chicken Fettuccini Alfredo

_______________________________________________________________________________

My mother and I drove down to Houston, TX to watch my niece for a week last week. Knowing that I was going to have to cook, I started reading recipes out loud to my mother. Mya over heard from the other room and I kept hearing "ew!", "that's gross!", "I don't like shrimp!" to everything I was saying. So I had to find one that was kid friendly. The first dish that popped into my mind was Chicken Fettuccini Alfredo.

I looked up several and found one that seemed complex enough with simple ingredients that a child wouldn't mind (as long as you didn't tell her what is in it, lol).

In a large skillet over medium heat, combine chicken, 2 tablespoons butter, 2 garlic cloves, 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 8-10 minutes or until al dente; drain.

Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves of garlic, and mushrooms (I excluded these for Mya) 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.

I paired this with frozen organic spinach. Which is Mya's favorite veggie.

This turn out very well. I've never been a fan of the jarred Alfredo in the grocery stores. So I don't make it very often, if at all. You can really taste the difference from making it by scratch. Especially the onion and garlic.

Rating: 7
Prep time: 30 mins
Cook time: 30 mins

Serves: 8

Ingredients:
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves of garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounces) 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
1/2 cup sour cream