Artichoke Blue Cheese Fettuccine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster.Jolanthe Erb, Harrisonburg, Virginia Ingredients:
1 package (12 ounces) fettuccine |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 cup sliced fresh mushrooms |
1-1/2 cups alfredo sauce |
1/4 cup crumbled blue cheese |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute artichokes and mushrooms until tender. Stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
2. Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese. Yield: 4 servings.
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