Chicken Tomato Mushroom Alfredo Pasta

I really like a lot of alfredo sauce with my meals. If you don't like a lot of sauce with yours, then cut the ingredients for the alfredo sauce in half. This meal will serve 8-10 people easily. It will seem like there might be too much sauce, but if you have it for leftovers it won't be as saucy.

Chicken mixture

3-4 large chicken breasts, cubed
4 green onions, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 - 2 1/2 tsp basil
1/2 medium onion, chopped
1 lb. fresh mushrooms, chopped

1 (17.6 oz) bag pasta (fettucine, bow-tie or tube etc.)

Alfredo Sauce

2 cups (1 pint) heavy whipping cream
4 cups milk
1 3/4 c parmesan cheese
12 Tbls butter
1 - 2 tsp garlic powder
1 - 2 tsp sea salt
6 Tbls flour

In a large olive-oil greased skillet, start chicken cooking on medium high heat. While it is cooking, chop up green onions, garlic and onion. Add to cooking chicken. Add basil and a dash of salt. Stir.**

While that is cooking, in a large saucepan melt butter on low to medium heat. As butter is melting add garlic powder and sea salt. When butter is completely melted add flour to make a buttery paste. (be careful not to burn) Add parmesan cheese while continuously mixing so as not to burn. Add heavy whipping cream and stir until smooth. Add milk. Turn heat to medium - medium-high. As sauce starts to heat through, continuously stir so milk and cheese don't scald to the bottom. As the sauce nears boiling, it will begin to thicken. Once it is thickened add more salt, pepper to your taste.

**While alfredo sauce is heating, add mushrooms to your cooking chicken mixture. Cook 5 minutes. Add can diced tomatoes to chicken mixture and let simmer while your alfredo sauce is cooking and while you cook your pasta.

--In another large saucepan, boil water and add pasta and cook according to package instructions. (usually cook pasta approx 10 minutes) Drain.--

Add chicken tomato mixture to pasta and stir. Then pour in your alfredo sauce. Enjoy!