| 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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