Fettuccine with Blue Cheese-Artichoke Sauce

Ingredients

• 10 ounce alfredo sauce light refrigerated
• 14 ounce artichoke hearts drained quartered canned
• 2 tablespoons cheese blue crumbled
• 9 ounce fettuccine barilla refrigerated
• 1 cup mushrooms fresh sliced

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
3. Add artichokes and mushrooms; cook 3 to 4 minutes or until mushrooms are tender.
4. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.
5. Place drained pasta in a large bowl.
6. Pour sauce mixture over pasta; toss to combine.
7. Sprinkle with cheese.