|1.||In a large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; sauté chicken, garlic, and Italian seasoning for about 8 minutes or until chicken is browned and no longer pink inside. Transfer to a bowl and set aside.|
|2.||Meanwhile, in a large pot of boiling, salted water, cook pasta according to package directions for about 10 minutes until al dente.|
|3.||Return the skillet to medium-high heat and add butter. Sauté onions and mushrooms over medium-high heat, for about 5 minutes or until onions are translucent. Sprinkle with flour; stir in pepper and salt and cook, stirring, for 2 minutes. Gradually stir in milk and cream; cook, stirring, for about 5 minutes or until creamy, smooth, and thick. Remove from heat; stir in Mozzarella and Parmesan cheeses.|
|4.||Drain pasta and return to pot. Pour in the sauce, reserved chicken, tomatoes, and sour cream and toss to coat.|
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.