Chicken and Broccoli Alfredo Ingredients: 6 skinless, boneless chicken breast halves - cut into cubes 6 tablespoons butter, divided 4 cloves garlic, minced, divided 1 tablespoon oregano seasoning 1 pound fettuccini pasta 1 onion, diced 8 ounces fresh sliced mushrooms 1/3 cup all-purpose flour 1 tablespoon salt 3/4 teaspoon ground white pepper 4 cups milk 3/4 cup grated Parmesan cheese 8 ounces shredded Fontina Cheese 3 roma (plum) tomatoes, diced 1/2 cup sour cream(can substitute low-fat plain yogurt) 1 pound Broccoli Directions: 1 In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3 Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk, 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 cooked fettuccini. Serves: 8 Ready in: 60 minutes
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