This was good!

If you love Alfredo like I do, you should try this:

Chicken Mushroom Alfredo

Melt 2 T butter in heavy saucepan. Stir in 2 cloves fresh garlic, minced. Cook over low heat until the garlic has turned a light brown color.

Add:
2 Cups sliced mushrooms
1 tsp Lawry's seasoned salt

Suate over medium heat, stirring constantly until most of the liquid has evaporated. Remove mushrooms to small bowl. In same pan, add:
3 oz cream cheese
1/2 C sour cream
1 C whipping cream
1 C half & half
1/2 C white grape juice

stir with a wire whisk until cream cheese has melted and the mixture is smooth.

Add:
1/2 C Parmesan Cheese
1/2 C Italian blend cheese
dash of nutmeg (about 1/8 tsp)
Dash white pepper

Bring to the boiling point, stirring constantly until the cheese has melted. Then stir in mushrooms and cooked, sliced chicken breast. Makes enough for 6-7 Cups cooked pasta (12 oz uncooked).

Jeese and I both think mushrooms are nasty so we used zuchinni instead. It was a great addition. And, no, that's not a type-o, it really does call for white grape juice. However, next time I make it I think I'm going to put a little less white grape juice and a little more cheese! You can never have too much cheese.
That's Jesse giving it the thumbs-up!