Chicken Fettuccini Alfredo

This easy Chicken Fettuccini  Alfredo recipe is a bit different from others since it calls for colby-monterey jack cheese and diced tomatoes. Feel free to experiment with other cheeses as well. Chicken Alfredo can be made with leftover chicken or you can simply poach a few boneless chicken breasts on top of the stove.

Chicken Fettuccini Alfredo

• 1 pound fettucini pasta
• 3 or 4 boneless skinless chicken breasts, cooked and cut into cubes
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 small onion, diced
• 1/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups milk
• 1 cup half and half
• 3/4 cup grated parmesan cheese
• 1 cup shredded colby-monterey jack cheese
• 1 can (4 ounces) sliced mushrooms, drained (see note)
• 3 plum tomatoes, diced
• 1/2 cup sour cream

Cook fettuccini according to package directions.

While pasta is cooking, melt butter over medium heat in a large, deep skillet. Saute onion and garlic until onions are translucent, about 5 minutes. Add the flour, salt and pepper and stir about 2 minutes. Reduce heat.

Slowly pour in the milk and half and half, stirring constantly. Continue to stir until sauce comes to a low boil and starts to thicken. Add chicken, cheeses and mushrooms and continue to stir until cheese is melted.  Remove from heat and stir in sour cream and tomatoes. Serve over fettuccini noodles.

Yield: 6 servings

Serving suggestion: Try serving with a tossed salad and garlic bread.

Note: You can use fresh, sliced mushrooms instead of canned. Just saute them with the garlic and onions.