Chicken Fettuccini Alfredo

Ingredients

• 6 tablespoons butter divided
• 8 ounces colby-monterey jack cheese shredded
• 0.3 cup flour all-purpose
• 4 cloves garlic divided minced
• 0.8 teaspoon ground pepper white
• 1 cup half-and-half 
• 1 tablespoon penzey's southwest seasoning italian
• 3 cups milk 
• 8 ounce mushrooms sliced
• 1  onion diced
• 0.8 cup parmesan cheese grated
• 1 pound fettuccini pasta 
• 3  roma tomatoes diced (plum)
• 1 tablespoon salt 
• 6  chicken breast halves boneless skinless cut into cubes
• 0.5 cup cup heavy whipping cream sour

Equipment

• frying pan
• pot

Directions

1. 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.
2. Remove from skillet and set aside.
3. Bring a large pot of lightly salted water to a boil.
4. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
5. Meanwhile, melt 4 tablespoons butter in the skillet.
6. 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.
7. Serve over cooked fettuccini.