Name: Linguine with Asparagus and Goat Cheese
Ingredients: 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)

Why care about being holy? Why be willing to say no to your flesh and yes to God, day in and day out? Because the world desperately needs to see what God is like. Because it is your created purpose and your ultimate destiny to be holy. Because of the price Jesus paid to make you holy. Because you are a saint. Because holy people get to see and know God. Because you’re getting ready to move to a place where there is no sin. And because your example may inspire someone who is watching you to choose or reject the pathway of holiness.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Vegetarian	Vegetarian, Pasta	2	Servings

INGREDIENTS

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)

INSTRUCTIONS

[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

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