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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 2 |
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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
| Ingredients:
1/2 Pound(s) Fresh asparagus
1/2 Cup(s) Canned no-salt-added chicken
1/4 Can(s) Chablis or other dry white
1/4 Cup(s) Shallots -- chopped
1/4 Teaspoon(s) Pepper
4 Ounce(s) Neufchatel cheese, softened
2 Ounce(s) Goat cheese -- crumbled
2 Tablespoon(s) Cider vinegar
1/2 Cup(s) Thinly sliced sweet red |
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