Jefferson County Recipe of the Day: Artichoke Bleu Cheese Fettuccine

Try this flavorful, meatless entree with a glass of Chardonnay!

Artichoke Bleu Cheese Fettuccine


1 – 12 oz. pkg. fettuccine
1 – 14 oz. can water-packed artichoke hearts rinsed, drained, and chopped
1 cup sliced fresh mushrooms
1-1/2 cups Alfredo sauce
1/4 cup crumbled bleu cheese


~Cook fettuccine according to package directions.

~In a large nonstick skillet, saute artichokes and mushrooms until tender. Stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer uncovered for 4 to 5 minutes (or until heated through), stirring occasionally.

~Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with bleu cheese.

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