Sort ingredients
jcfoshee1975
QR Code
Listen
Pdf
Cut the chicken tenderloins (1 ½ pounds) into 1-inch cubes. Toss chicken with 1 teaspoon salt, ½ teaspoon pepper, and Italian seasoning (1 tablespoon) and coat evenly.
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.
Cook pasta (16-ounce) according to package directions. Drain pasta well.
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 (⅓ 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 (¾ 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.