I love pasta and my one of my favorites is chicken alfredo. This has moist juicy chicken and fresh vegetables. The veggies are cooked in a little garlic which adds some flavor and sparkle to this dish. This is full of flavors and I can eat it every day. I love fettuccini, I love how its kinda thick and you can just slurp it up. Once I woke up and I was like crazing pasta. I was going to make chicken for dinner so It was defrosted. So I decided to make chicken fettucini. You still have some fresh veggies that taste so good your kids will actually eat them. They have a whole bunch full of flavor and it rocks.You will love this because it is a true delightful delicious dinner and once you eat this amazing dish you will know what I mean. Ok now I want pasta so I am going to make some. I still make this and trust me I have made this a lot and I mean a lot.Bye an enjoy!!!!!!!!!!!!!!!!! ( If you would not mine saving me some it would be much appreciated).
Ingredients-
6 boneless chicken breast
6 tablespoons of butter
4 cloves of garlic
1 tablespoon of Italian seasoning
1 lb of Fettuccini pasta
1 onion, diced
1 package of sliced mushrooms
1/3 cup of flour
Salt and pepper
1 cup of half and half
3/4 Parmesan cheese
8 oz of colbey montery jack cheese
3 tomatoes,diced
1/2 cup of sour cream
Directions-
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.
Bring a pot water to a boil.
Add pasta and cook for 8 to 10 minutes or untilcooked
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.
Stir in Parmesan and Colby-Monterey Jack
cheeses; stir until cheese is melted. Stir in chicken mixture,
tomatoes and sour cream. Serve over fettuccini.
Serve and enjoy!!!!!!!!!!!!!!
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