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Linguine With Asparagus And Goat Cheese

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

INGREDIENTS

1/2 lb Fresh asparagus
1/2 c Canned no-salt-added chicken
Broth, undiluted
1/4 Chablis or other dry white
Wine
1/4 c Shallots, chopped
1/4 t Pepper
4 oz Neufchatel cheese, softened
1/2 8-oz pkg
2 oz Goat cheese, crumbled
2 T 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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