SPINACH ARTICHOKE FETTUCCINE ALFREDO

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Ingredients

• 1 lb. fettuccine noodles, cooked according to package instructions
• 2 tbsp olive oil, divided
• 10oz. bag fresh baby spinach leaves
• 5 cloves garlic, minced
• 1 (14oz) can quartered artichoke hearts, in water or brine, drained
• 1/2 cup salted butter, (I prefer Challenge Butter)
• 8 oz. cream cheese, softened, (I prefer Challenge Cream Cheese)
• 1 1/3 cup heavy cream
• 1 cup grated parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• pinch of red pepper flakes
• 1 cup diced tomato, for garnish

Instructions

1. Cook fettuccine according to package instructions.
2. Meanwhile heat a large skillet with 1 tbsp olive oil over medium heat. Add all of the spinach and garlic and stir until spinach is wilted down. Remove spinach to a bowl/plate and keep warm.
3. Add the remaining 1 tbsp olive oil to the pan and heat over medium high heat. Toss in the drained artichoke hearts and let cook, shaking the pan often, until the artichoke hearts are lightly browned and heated through. Remove from skillet and keep warm with the spinach.
4. Return the skillet to the stove top and heat over medium heat. Add the butter and cream cheese and whisk until smooth. This will take a moment as the fats in the butter and cream cheese break down, just keep whisking. Slowly whisk in the heavy cream, then add in the parmesan, salt, pepper and red pepper flakes. Stir until smooth.
5. Add the spinach and artichokes to the sauce and stir to combine. Serve the sauce over hot noodles and top with diced tomato and extra parmesan cheese if desired. Enjoy!

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