Recipe - Linguine With Asparagus And Goat Cheese

One half pound Fresh asparagus
One half cup Canned nosaltadded chicken
Broth, undiluted
One fourth cn Chablis or other dry white
Wine
One fourth cup Shallots chopped
One fourth teaspoon Pepper
4 ounce Neufchatel cheese, softened
(One half 8oz pkg)
2 ounce Goat cheese crumbled
2 tablespoon Fresh lemon juice
One half cup Thinly cut or sliced up sweet red
Pepper (~One half small)

[Put water for linguine or spaghetti on to boil.]

Snap off tough ends of asparagus. Remove scales from stalks with a knife or
vegtable peeler, if desired. Cut asparagus into 1inch pieces. Set aside.

Combine chicken broth, white wine, chopped shallots, and pepper in a
saucepan. Bring to a boil; add asparagus. Reduce heat and simmer 5 minutes.
Add cheese and lemon juice; cook over low heat, stirring constantly, until
cheeses melt. Set aside; keep warm.

Cook pasta according to package directions, omitting salt and far; drain.
Place pasta in a serving bowl. Add asparagus mixture and sweet red pepper;
toss gently. Serve immediately. Yield: 5 servings (284 cal per 1cup
serving) [2 servings; 3 with salad]

Recipe By : Cooking Light Cookbook 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini