Title: Linguine with asparagus & goat cheese
 Categories: Vegetarian, Pasta
      Yield: 2 Servings
 
    1/2 lb Fresh asparagus
    1/2 c  Canned no-salt-added chicken
           Broth, -- undiluted
    1/4 cn Chablis or other dry white
           Wine
    1/4 c  Shallots -- chopped
    1/4 ts Pepper
      4 oz Neufchatel cheese, softened
           (1/2 8-oz pkg)
      2 oz Goat cheese -- crumbled
      2 tb Fresh lemon juice
    1/2 c  Thinly sliced sweet red
           Pepper -- (~1/2 small)
 
  [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]