Homemade Chicken Fettuccinne Alfredo for Four.

Please ignore the orzo for just a moment, or five.

This is the "WoW" dish if one were to try to impress another. Yes, it is that good. The original recipe is made to feed eight, hence the odd dominations.

Chicken Fettuccine Alfredo

3 Skinless/Boneless Chicken Breasts, Cut into Strips

3 T Butter

2 Cloves Garlic, Minced

1-1/2 t Italian seasonings 

1/2 Lbs Fettuccine 

1 Small Onion, Diced

1/2 (8oz) Package of Fresh Mushrooms, Sliced

2 T & 2 t Flour

1-1/2 t Salt

1/2 t Ground White Pepper

1 -1/2 Cups Milk

1/2 Cup Half & Half

1/2 & 2 T Grated Parmesan Cheese

1/2 Lbs. Shredded Monterey Colby- Jack Cheese

1 Roma Tomato, Diced

1/4 Cup Sour Cream

1. In a large skillet over medium heat combine Chicken, 1 Tablespoons butter, 1 cloves Garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. 
2. Melt 2 Tablespoons butter in the skillet. Saute Onion, 2 cloves Garlic, and Mushrooms until Onions are transparent. 
3. Boil Noodles until al dente; drain.
4. Remove Onion and Mushroom Mixture from skillet and set a side.  
5. Stir in flour, salt and pepper; cook in skillet for 2 minutes. VERY 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, Onion and Mushroom Mixture and Sour cream. Serve over cooked fettuccini. 

Orginal Recipe Source