Chicken Fettuccine Alfredo

I made this the other night and although it's not a "true" Alfredo (I mean I doubt that they use Colby-Monterey Jack cheese blend in Italy) it was very good--and it's one of those dishes that even your picky eater kids would like. Anyway, this recipe makes enough to feed 6 to 8 people, so it's great for a party.

INGREDIENTS (serves 6)

• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 pound fettuccine pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• /4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated Parmesan cheese
• 8 ounces shredded Colby-Monterey Jack cheese
• 1/2 cup sour cream

DIRECTIONS

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.

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.

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 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 and sour cream. Serve over cooked fettuccine.