Linguine With Asparagus & Goat Cheese Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh asparagus,
1/2 cup: Canned no-salt-added chicken,
Broth,, undiluted
1/4 can: Chablis or other dry white,
Wine,
1/4 cup: Shallots, chopped
1/4 tsp: Pepper,
4 ounce: Neufchatel cheese, softened
, 1/2 8-oz pkg
2 ounce: Goat cheese, crumbled
2 tbsp: Fresh lemon juice,
1/2 cup: Thinly sliced sweet red,
Pepper, (~1/2 small)
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
Source from luhu.jp
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
Source from luhu.jp