Linguine with asparagus and goat cheese
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh asparagus |
| ½ | cup | Canned no-salt-added chicken |
| Broth, -- undiluted | ||
| ¼ | can | Chablis or other dry white |
| Wine | ||
| 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) | ||
Directions
[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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini