Cheesy Alfredo Sauce With Mushrooms and Fresh Tomato

After the sauce is cooked throw in cooked chicken or shrimp and serve with cooked fettuccini or thin spaghetti.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter
• 1  small onion, chopped
• 3  large garlic cloves, finely chopped and divided (about 2 tablespoons, do not finely mince)
• 1 (8 ounce) package  fresh  sliced mushrooms
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon crushed red pepper flakes (can use more)
• 1⁄2 teaspoon seasoning salt (or use white salt or to taste)
• 1⁄2 teaspoon  dried Italian seasoning
• 2  cups milk
• 2  cups half-and-half cream
• 3⁄4 cup  grated parmesan cheese
• 8  ounces  shredded colby-monterey jack cheese
• 1⁄3 cup sour cream (can use a little more)
• 2  roma tomatoes, diced (can use more)
•  fresh ground black pepper (to taste)

Directions

1. In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
2. Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
3. Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
4. Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
5. Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
6. Season with black pepper.