Poulet Alfredo

Ingrédients

• 1 1/2 pounds boneless chicken breast
• 3 teaspoons salt (divided)
• 1 1/2 teaspoons black pepper (divided)
• 1 tablespoon Italian seasoning
• 2 tablespoons vegetable oil
• 1 (16-ounce) box penne
• 4 tablespoons butter
• 1 cup onion (minced)
• 4 cloves garlic (minced)
• 8 ounces mushrooms (sliced)
• 1/3 cup all-purpose flour
• 3 cups milk
• 1 cup half and half
• 3/4 cup Parmesan cheese
• 4 ounces cream cheese at room temperature
• 8 ounces Mozzarella cheese
• 3 roma tomatoes (seeded and diced)

Préparation

1. 1

   Cut the chicken tenderloins (1 1/2 pounds) into 1-inch cubes. Toss chicken with 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning (1 tablespoon) and coat evenly.

2. 2

   In a large skillet, heat vegetable oil (2 tablespoons) over medium-high heat until it begins to shimmer. Add the chicken in a single layer and cook without stirring, until one side is browned about 2 minutes. Turn the chicken and brown the other side. Remove the chicken to a plate and set aside. Wipe out the skillet.

3. 3

   Cook pasta (16-ounce) according to package directions. Drain pasta well.

4. 4

   Meanwhile, while the pasta is cooking, begin the sauce; Melt the butter (4 tablespoons) in the skillet. Add onion (1 cup), garlic (4 cloves), and mushroom (8 ounces), and saute until veggies are soft, about 8-10 minutes. Stir in flour (1/3 cup), 2 teaspoons salt, and 1 teaspoon pepper, and cook for 1 minute. Slowly add the milk (3 cups) and half and half (1 cup) and stir constantly, until smooth. Stir in Parmesan (3/4 cup), Mozzarella (8 ounces), and cream cheese (4 ounces) and cook gently until cheeses are melted. Add reserved cooked chicken and tomatoes (3). Serve over cooked pasta.