Title: Linguine with Asparagus and Goat Cheese
Categories: Entree Pasta Quick
Yield: 2 Servings

1/2	lb	Fresh asparagus
1/2	c	Canned no-salt-added chicken
1/4	cn	Chablis or other dry white w
1/4	c	Shallots; chopped
1/4	ts	Pepper
4	oz	Neufchatel cheese, softened
2	oz	Goat cheese; crumbled
2	tb	Fresh lemon juice
1/2	c	Thinly sliced sweet red pepp

Recipe by: Cooking Light Cookbook 1994 Preparation Time: 0:20 [Put water for linguine or spaghetti on to boil.]

Snap off tough ends of asparagus. Remove scales from stalks with a knife or peeler, if desired. Cut asparagus into 1-inch pieces. Set aside.

Combine chicken broth, white wine, chopped shallots, and pepper in a saucep a boil; add asparagus. Reduce heat and simmer 5 minutes. Add cheese and lem cook over low heat, stirring constantly, until cheeses melt. Set aside; kee

Cook pasta according to package directions, omitting salt and far; drain. P a serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Se immediately.

Yield: 5 servings (284 cal per 1-cup serving) [2 servings; 3 with salad]

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