Linguine with asparagus & goat cheese

Yield: 2 Servings

Measure Ingredient
½ pounds Fresh asparagus
½ cup Canned no-salt-added chicken
Broth, -- undiluted
¼ can Chablis or other dry white
¼ cup Shallots -- chopped
¼ teaspoon Pepper
4 ounces Neufchatel cheese, softened
(1/2 8-oz pkg)
2 ounces Goat cheese -- crumbled
2 tablespoons Fresh lemon juice
½ cup 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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