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Old 09-22-1999, 06:14 AM   #1
Junior Member
Join Date: Aug 1999
Location: FL
Posts: 4


I got this recipe from one of the bulletin boards, maybe here or WW. I tried this recipe recently and thought it was great. Fusilli wasn't available when I shopped so I used gemelli instead. Really, any pasta would work, I just prefer to use a small noodle-y type for anything that has sauce.

* Exported from MasterCook *


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pd asparagus spears
cup fat-free chicken broth
cup chopped onion
1 (5 oz) can evaporated skim milk
4 oz Neufchatel cheese cup
2 tsp chopped dill
2 tsp grated lemon rind
8 oz uncooked Fusilli (3 cups twisted pasta)
1 (4 oz) package smoked salmon, cut into inch wide strips

1. Snap off tough ends of asparagus, cut into 1 inch pieces, set aside.

2. Bring chicken broth to a boil, add onion and cook 3 mins.
3. Add evaporated milk and cheese, stir until cheese melts. Remove from heat, stir in dill, lemon rind, pepper, and set aside.

4. Cook pasta. Add asparagus to pasta last 2 mins of cooking time. Drain.

5. Combine pasta mixture, cheese sauce and salmon, toss to coat.

Yields 6 servings. Serving size 1 cup. Points 6
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