Fettuccine Alfredo with Chicken and Vegetables

2 tbsp butter
2 boneless chicken breasts cut into thin strips
2 cloves minced garlic
1 tbsp Italian seasoning
300 g fettuccine pasta (try whole wheat)
1 medium onion, diced
4 or 5 small mushrooms, sliced (or broccoli or red peppers - whatever you have in the fridge)
2 tbsp flour
pepper & salt to taste
2 cups milk
1/2 cup half and half cream (10%)
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
2 tomatoes, diced
1/2 cup sour cream (really - you won't taste it in the finished dish)

In a large skillet, melt 1 tbsp butter over medium heat.  Saute chicken, garlic and Italian seasoning for approx 10 minutes until chicken is brown and no longer pink inside.  Transfer to a bowl and set aside.

In a large pot of water, cook the fettuccine for about 10 minutes (al dente)

In a large skillet, melt 1 tbsp butter over medium heat.  Saute mushrooms and onions for about 5 minutes.  Add flour, salt a pepper and stir for 2 minutes.  Gradually add milk and cream.  Cook for about 5 minutes until smooth and creamy.  Remove from heat.

Add the cheeses and stir.  Drain pasta and return to large pot.  Add sauce, chicken, tomatoes and sour cream and toss to coat.  Add chopped parsley if you have it.