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Linguine With Asparagus And Goat Cheese

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 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
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