Creamy Chicken Fettuccine Alfredo

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

6 tablespoons butter, divided

6 skinless, boneless chicken breast halves, cut into cubes

4 cloves garlic, minced, divided

1 tablespoon Italian seasoning

1 (16 ounce) package fettuccine pasta

1 onion, diced

1 (8 ounce) package sliced mushrooms

⅓ cup all-purpose flour

1 tablespoon salt

¾ teaspoon ground white pepper

3 cups milk

1 cup half-and-half

8 ounces shredded Colby-Monterey Jack cheese

¾ cup grated Parmesan cheese

3 oma (plum) tomatoes, diced

½ cup sour cream

Wskazówki

Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.

Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes. Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.

Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.

Wartości Odżywcze

• Kalorie: 673 kcal
• Tłuszcz Całkowity: 31 g
• Tłuszcz Nasycony: 19 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 133 mg
• Sód: 1386 mg
• Węglowodany Całkowite: 57 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 8 g
• Białko: 43 g