Fettuccine Pasta

Fettuccine, meaning "little ribbons" in Italian, is one of the oldest and most common pastas. It is available in several regions of Italy and known by different names. It is suitable for a wide variety of sauces and uses spicy, seafood, hearty meat or rich cream sauces, for an excellent Italian meal. Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. A type of pasta is fettuccine alfredo pasta. Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. The dish was named by an Italian restaurateur, Alfredo Di Lelio, at his restaurant Alfredo on the Via della Scrofa in Rome in 1914. This dish became so famous, they named a day after it, February 7th is National Fettuccine Alfredo Day. You can make Fettuccine Alfredo at home, but it is a little time taking and needs a lot of ingredients. The ingredients are
  1. 6 skinless, boneless chicken breast halves
  2. 6 tablespoons butter, divided
  3. 4 cloves garlic, minced, divided
  4. 1 tablespoon Italian seasoning
  5. 1 pound fettuccini pasta
  6. 1 onion, diced
  7. 1 package sliced mushrooms
  8. 1/3 cup all-purpose flour
  9. 1 tablespoon salt
  10. 3/4 teaspoon ground white pepper
  11. 3 cups milk
  12. 3/4 cup grated Parmesan cheese
  13. 3 tomatoes, diced
  14. 1/2 cup sour cream
  15. 8 ounces shredded cheese