Seriously, as others have noted, this is a great basic recipe. By that I mean that there are many alfredo variations out there--modify it to suit your own family's tastes. We like Italian seasoning, onion, and garlic, so I doubled them. And because I'm a tad lazy, I sauted the onion and garlic while cooking the chicken. Otherwise, I behaved. I few other reviewers made a point I think bears restating. There is nothing wrong with this recipe--you simply need to know cooking techniques. Flour or cornstarch need to be mixed in a bit of water to make a paste; voila, no lumps. Shredded cheese needs to go in slowly, at low heat. When a recipe says to add milk and 1/2 and 1/2 slowly, you don't throw it in and hope for the best. There is a reason for those directions. If you sub in heavy cream for 1/2 ans 1/2, use less flour/cornstarch--it's thicker. If you use 1% milk, you'll need more of either one. Don't blame a recipe because your technique was off. Oh, I forgot, didn't have tomatoes; used equivalent amount of canned diced tomatoes.
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Seriously, as others have noted, this is a great basic recipe. By that I mean that there are...