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Thursday, June 2, 2011


Delicious. I have used this recipe as a way of using up leftover roast chicken, and it comes out great when I just add the chicken to the sauce at the end and let it simmer until hot.

Pictured using Ziti noodles 


  • 6 skinless, boneless chicken breast halves - cut into strips
  • 6 tablespoons butter, 
  • 4 cloves garlic, minced, 
  • 1/2 tsp. fresh grated nutmeg [this is the secret ingredient, and a must for this dish ]
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccini pasta
  • 2 tablespoons chicken boullion
  • 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
  • 1/2 cup coarse chopped fresh parsley


  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 water with chicken bouillon added 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, parsley, nutmeg and sour cream. Serve over cooked fettuccine.