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Ingredients

1 tablespoon salt
1 cup half-and-half
3/4 teaspoon white pepper
3/4 cup parmesan cheese
1 pound fettuccine
3 cups milk
1/2 cup sour cream
3/4 cup all-purpose flour
6 tablespoons butter ; divided
1 pound chicken ; skineless, boneless breasts cut into cubes
4 cloves garlic ; minced and divided
1 onions ; diced
3 tomatoes ; roma, diced
1 tablespoon Italian seasoning
8 ounces colby-monterey jack cheese ; shredded

Preparation:

In a large skillet over medium heat combine chicken, garlic, 2 tablespoons butter, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Cook pasta according to package directions, or in boiling water 8-10 minutes or until al dente. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic 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 cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini. Serves 8.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 694.2
Total Sugars: 3.1g
Carb.: 62.4g
Fiber: 2.7g
Total Fats: 32.1g
Cholesterol: 115.1mg
Protein: 37.7g
Sodium: 1160.2mg

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^*Data provided by USDA