1 pkg. fettuccine
1-1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
1 Tbsp. Italian seasoning
6 garlic cloves, minced, divided
3 Tbsp. reduced fat butter, divided
1/2 lb. sliced fresh mushrooms
1 med. onion, chopped
1/3 C. all-purpose flour
1-1/2 tsp. salt
1/4 tsp. pepper
3 C. fat-free milk
1 C. half-and-half cream
1-1/2 C. shredded reduced-fat Colby-Monterey Jack Cheese
3 plum tomatoes, chopped
1/2 C. reduced fat sour cream
1/4 C. plus 3 Tbsp. Parmesan cheese, divided
1. 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 Tbsp. butter until chicken is no longer pink; remove and keep warm
2. 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.
3. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 C. Parmesan and reserved chicken; cook and stir until heated through.
4. Drain fettuccine; serve with sauce. Sprinkle each serving with 1 tsp. of remaining Parmesan cheese.
Nutrition: 1C fettucine + 1 C. sauce
Cal 462, fat 13g, Chol 79mg, sodium 766 mg, Carb 50g (3g fiber), Prot 35g