Chicken Fettucinni Alfredo

I was hoping to score some good wife points by fixing Ben his favorite meal after a busy week.  Well, I got tired and ended up not fixing it for him.  I'm going with the idea of it's the thought that counts.  A few nights later, we took to the kitchen and cooked together.  For those of you that know our current kitchen, know that this is a test of patience.  You basically have to pick a side and play zones.  We had a good time and enjoyed a delicious meal.



Current Kitchen:  One Big Hallway

As I mentioned, our kitchen is a bit frustrating to have more than one person.  Often we have two people and two dogs.  This does not work.  We bought our house a couple of years ago knowing that we wanted to redo the kitchen at some point.  I'm hoping that point will be within this next year.  Redoing the kitchen requires changing our floor plan.  Here are the two plans we are trying to decide between.  Leave a comment and let us know which plan you would choose.

Excuse my pathetic attempt at house plan drawings.  This was a joint project with Cole so he can color them later.  The architects in our family would be so ashamed.  If you click on the picture it will zoom in a bit.




Option B:  Move Kitchen



Option A:  Open up current kitchen













Let us know your thoughts and then try out the recipe.  Chicken Fettucinni Alfredo is one of Ben's favorite meals.  I let him provide suggestions and ratings for this recipe.  Here is the recipe we ended up with.  Hope you enjoy.

Ingredients:

3 chicken breasts cut into cubes or strips

3 tablespoons butter

3 cloves of garlic

1 tsp. Italian seasoning

1/2 onion diced

4 ouces of fresh mushrooms (use can if you want to save time)

2 Tbl. flour

1 tsp. salt

1/2 tsp. white pepper

1 1/2 cups milk

1/2 cup half and half

1/2 cup parmesan cheese

4 oz shredded colby monterey jack cheese

1 roma tomato diced

1/4 cup sour cream

Directions

1.In a large skillet over medium heat combine chicken, 1 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

2. Meanwhile, melt 2 tablespoons butter in the skillet. Saute onion, 1 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.