1 (9 ounce) package refrigerated fettuccine
1 (14 ounce) can quartered artichoke hearts, drained
8 ounces sliced fresh mushrooms
1 (10 ounce) container refrigerated light alfredo sauce
2 tablespoons crumbled blue cheese
1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add artichokes and mushrooms; cook 3 to 4 minutes or until mushrooms are tender.
3. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.
4. Place drained pasta in a large bowl. Pour sauce mixture over pasta; toss to combine. Sprinkle with cheese.
Total Fat 9g
Diabetic Exchanges: 3 starch, 1 high-fat meat
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