Chicken Fettuccine Alfredo

• 3 skinless, boneless chicken breast halves - cut into cubes
• 3 tablespoons butter, divided
• 2 cloves garlic, minced, divided
• ½ tablespoon Italian seasoning
• ½ pound fettuccini pasta
• ½ large onion, diced
• 1 (4 ounce) package sliced mushrooms
• ¼ cup all-purpose flour
• ½ tablespoon salt
• 1/3 teaspoon ground white pepper
• 1 ½ cups milk
• ½ cup half-and-half
• 1/3 cup grated Parmesan cheese
• 4 ounces shredded Colby-Monterey Jack cheese
• 1 roma (plum) tomatoes, diced
• ¼ cup sour cream

1.  In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from 

skillet and set aside.

2.  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.

3.  Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves 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.

4. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccine.