Spinach Artichoke Fettuccine Alfredo

INGREDIENTS

1 lb

fettuccine noodles, cooked according to package instructions

2 tbsp

olive oil, divided

10 oz

bag fresh baby spinach leaves

5 cloves

garlic, minced

1 14 ounce 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 cups

heavy cream

1 cup

grated parmesan cheese

1/4 tsp

salt

1/4 tsp

black pepper

red pepper flakes

1 cup

diced tomato, for garnish