Chicken Fettucini Alfredo

Okay so this was REALLY good! Got it from Light N Tasty! Hope you enjoy as much as my ENTIRE family did!

1 pkg (16oz)fettuccine (I used wheat spaghetti cause I couldn't find wheat fettuccine)

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes

1 TBLS Italian seasoning

6 garlic cloves, minced, divided

3 TBLS reduced fat butter, divided

1/2 lb sliced fresh mushrooms

1 medium onion, chopped

1/3 cup all purpose flour

1 1/2 tsp salt

1/4 tsp pepper

3 cups fat free milk

1 cup half -and-half (I used fat free)

1 1/2 cups (6oz) shredded reduced fat Colby-Monteray jack cheese

3 plum tomatoes, chopped

1/2 cup reduced fat sour cream

1/4 cup plus 3 TBLS shredded Parmesan cheese, divided

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 tbls 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 cheese, tomatoes, sour cream, 1/4 cup parm. cheese and reserved chicken; cook and stir until heated through.

Drain fettuccine; serve with sauce. Sprinkle each serving with 1 tsp of remaining parm. cheese.

*I think this meal would have been even better with a bit of fresh basil on top. FYI