Shrimp And Asparagus Pasta Toss

6 oz. uncooked angel hair pasta

Sauce:
2 tbsp. margarine or butter
2 tbsp. flour
1 tsp. chicken-flavor instant bouillon
1-1/2 c. milk PLUS ¼ c. mild white wine
2 oz. (1/2 c.) shredded Swiss cheese
1/2 c. grated Parmesan cheese
1/2 lb. cooked shrimp
8 oz. (18 spears) fresh cooked asparagus, cut into 1-inch pieces
2 oz. fresh mushrooms

Cook pasta according to directions. Drain; rinse, keep warm. Melt margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk & wine; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, asparagus and mushrooms; cook until thoroughly heated. Serve over cooked pasta. Serves 4.

* I added the Linguine to the sauce mixture. It was great! listed under Pasta on Nancy's message board. Chris in NM

http://www.nancyskitchen