Linguine With Asparagus And Goat Cheese
|Fresh asparagus||1⁄2 Pound|
|Canned no salt added chicken broth||1⁄2 Cup (8 tbs), undiluted|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Neufchatel cheese||4 Ounce, softened (Half Of 8 Ounce Package)|
|Goat cheese||2 Ounce, crumbled|
|Lemon juice||2 Tablespoon|
|Linguine||8 Ounce, uncooked|
|Thinly sliced sweet red pepper||1⁄2 Cup (8 tbs)|
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut asparagus into 1-inch pieces.
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 cheeses and lemon juice; cook over low heat, stirring constantly, until cheeses melt.
Set aside, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl.
Add asparagus mixture and sweet red pepper; toss gently