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