Ingredients
Fettuccini pasta (1pound), butter, divided (6tbsp), skinless, boneless chicken breasts halves- cut into cubes (6), Italian seasoning (1tbsp), minced garlic, divided (4cloves), sour cream (1/2c), roma(plum) tomatoes, diced (3), shredded Monterey Jack cheese (8ounces), grated parmesan cheese (3/4c), half and half (1c), milk (3c), ground white pepper (3/4tsp), salt (1tbsp), all purpose flour (1/3c), sliced mushrooms (1pkg. about 8 ounces), diced onion (1).

Method of preparation:-
Take a large frying pan, place it over medium heat. Add chicken, garlic, 2 tablespoon of butter and Italian seasoning in it. Cook this mixture until the chicken gets pink from inside. Then take it out from pan and keep it aside. Take a large pot of lightly salted water and keep it to boil. Add pasta in the boiling water and cook it for about 8 to 10 minutes until the pasta gets soft. Meanwhile, place the frying pan over heat and then melt 4 tablespoon of butter in it. Sauté onion, mushrooms and 2 tablespoon of garlic in it until the onion gets soft. Mix flour, pepper and salt in it and cook it for about 2 minutes. Then gradually add half and half and milk in it. Cook it by stirring until the mixture becomes smooth and creamy. Add Colby-Monterey Jack cheese and parmesan cheese in it and cook it until it gets melted. Mix tomatoes, chicken mixture and sour cream in it. Serve it over cooked fettuccini pasta.

Number of servings – 8