Goat Cheese Chicken Pasta


1 lb asparagus

1/2 lb thin spaghetti

1 T butter

2 T all purpose flour

1 14 oz can chicken broth

4 oz goat cheese

1 t grated lemon peel

1/2 cup grated parm

cooked chicken breast


Heat a large pan of lightly salted water to boiling over high heat. Trim the asparagus and cut into 2″ pieces.  Blanch for 3 minutes, and pull it out and set aside after cold shocking it. 

Add the spaghetti to the boiling water, cook to al dente.

Meanwhile, in a medium saucepan, melt the butter.  Blend in the flour with a wisk, then add the broth and cook for 2 minutes, stirring constantly or until the sauce thickens.  Blend in the goat cheese and the lemon peel. 

Toss the spaghetti with the asparagus, sauce and chicken and half the parm.  Serve with the remaining parm and freshly ground black pepper.


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