Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Fresh asparagus
1/2 c Canned no-salt-added chicken
Broth, -- undiluted
1/4 cn Chablis or other dry white
Wine
1/4 c Shallots -- chopped
1/4 ts Pepper
4 oz Neufchatel cheese, softened
(1/2 8-oz pkg)
2 oz Goat cheese -- crumbled
2 tb Fresh lemon juice
1/2 c Thinly sliced sweet red
Pepper -- (~1/2 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 1-inch
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 1-cup serving) [2 servings; 3 with salad]

Recipe By : Cooking Light Cookbook 1994

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