Ingredients
1 package (16 ounces) fettuccine1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon Italian seasoning6 garlic cloves, minced, divided3 tablespoons reduced-fat butter, divided1/2 pound sliced fresh mushrooms1 medium onion, chopped1/3 cup all-purpose flour1-1/2 teaspoons salt1/4 teaspoon pepper3 cups fat-free milk1 cup half-and-half cream1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese3 plum tomatoes, chopped1/2 cup reduced-fat sour cream1/4 cup plus 3 tablespoons shredded Parmesan cheese, divided
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 tablespoon butter until chicken is no longer pink; remove and keep warm.
In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 cup Parmesan cheese and reserved chicken; cook and stir until heated through.
Drain fettuccine; serve with sauce. Sprinkle each serving with 1 teaspoon of remaining Parmesan cheese.
