Artichoke Blue Cheese Fettuccine

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.

Ingreadient:

• 1 package (12 ounces) fettuccine
• 1 cup sliced fresh mushrooms
• 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
• 1-1/2 cups Alfredo sauce
• 1/4 cup crumbled blue cheese

Directions :

1. Cook fettuccine according to package directions.
2. Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
3. Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.