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]
  Recipe By     : Cooking Light Cookbook 1994