This recipe is taken from the 2014 Milk Calendar. "This recipe is one of our favourite mains, and it’s also great for company! We cook it up an hour or two early, keeping it warm in the crockpot, and add the sour cream and tomato when it’s time to serve. What could be easier than that?"
- Recipe from Henry Stam, dairy farmer in Grunthal, Manitoba.
- Prep: 15 min
- Cooking: 25 min
- 2 chicken breasts (about 12 oz/375 g), cut into thin strips
- 2 tbsp (30 mL) butter
- 2 garlic cloves minced
- 1 tbsp (15 mL) dried Italian seasoning
- 10 oz (300 g) fettuccine
- 1 small onion diced
- 4 - 5 small mushrooms sliced
- 2 tbsp (30 mL) all-purpose flour
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) Milk
- 1/2 cup (125 mL) 10 % cream
- 1 cup (250 mL) shredded Canadian Mozzarella cheese
- 1/3 cup (80 mL) grated Canadian Parmesan cheese
- 2 tomatoes diced
- 1/2 cup (125 mL) sour cream
In a large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; sauté chicken, garlic and Italian seasoning for about 8 min or until chicken is browned and no longer pink inside. Transfer to a bowl; set aside.
Meanwhile, in a large pot of boiling, salted water, cook pasta according to package directions for about 10 min until al dente.
Return skillet to medium-high heat; add butter. Sauté onions and mushrooms over medium-high heat, for about 5 min or until onions are translucent. Sprinkle with flour; stir in pepper and salt and cook, stirring, for 2 min. Gradually stir in milk and cream; cook, stirring, for about 5 min or until creamy, smooth and thickened. Remove from heat; stir in Mozzarella and Parmesan cheeses.
Drain pasta and return to pot. Pour in sauce, reserved chicken, tomatoes and sour cream and toss to coat.
We like to add steamed broccoli or sliced red and green bell peppers if we have them in the house. They add bright colour to a wonderful dish!
Top 5 Nutrients
|Calcium:||45 % / 500 mg|
|Vitamin B12:||95 %|