Cheesy Tomato Alfredo

If desired after the sauce is cooked throw in cooked chicken or shrimp, serve with cooked fettuccini or thin spaghetti, use only plum (Roma) tomatoes for this…

For a richer sauce use 2 cups heavy whipping cream and 2 cups milk or light cream, or 1 cup of heavy whipping cream and 3 cups milk or light cream

• 1/4 cup butter
• 1 small onion, chopped
• 3 large garlic cloves, finely chopped and divided
• 1 (8 ounce) package fresh sliced mushrooms
• 1/3 cup all-purpose flour
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon dried Italian seasoning
• 4 cups light cream (such as half and half or 18% table cream)
• 3/4 cup freshly grated parmesan cheese
• 8 ounces shredded mixture of Colby and Monterey-Jack cheese
• 1/3 cup sour cream (can use a little more)
• 2 large plum tomatoes, diced
• fresh ground black pepper, to taste

Instructions:—————————————–

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