Chicken Fettuccini Alfredo - Leonor & Navin

6 skinless, boneless chicken breast halves - cut into cubes 6 tablespoons butter, divided 4 cloves garlic, minced, divided 1 tablespoon Italian seasoning 1 pound fettuccini pasta 1 onion, diced 1 (8 ounce) package sliced mushrooms 1/3 cup all-purpose flour

1 tablespoon salt 3/4 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 3 roma (plum) tomatoes, diced 1/2 cup sour cream 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. 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 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. Serve over cooked fettuccini.