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8 oz. linguini pasta, broken in half
1 c. frozen baby peas, thawed
1 red bell pepper, cut into short, thin strips
1 c. cut fresh asparagus spears (1 inch pieces)
2 T. butter
2 T. all-purpose flour
1-1/2 c. 1% milk
3/4 t. salt
1/4 t. freshly ground black pepper
1-3/4 c. Sargento Bistro Blends Mozzarella Cheese with Sun-Dried Tomatoes & Basil Shredded Cheese, divided
2 c. chopped cooked chicken or turkey
1/4 c. chopped fresh basil or parsley (optional)


Cook linguini according to package directions adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking.

Meanwhile, melt butter in medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper. Stir in 1-1/4 cups cheese until melted.

Drain linguini and vegetables; return to pot over low heat. Add cheese sauce and chicken; mix well. Transfer to serving plates; top with remaining 1/2 cup cheese and, if desired, basil. Serve with freshly ground black pepper.

All materials are courtesy of Sargento Cheeses. For more, visit

This farm news was published in the April 5, 2006 issue of Farm World.