* 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


* 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.

* Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese. Yield: 4 servings.