Shrimp & Asparagus Pasta Toss Recipe

• 6 ounce. uncooked angel hair pasta
• 2 tbsp. butter
• 2 tbsp. flour
• 1 teaspoon chicken flavor instant bouillon
• 1 1/2 c. lowfat milk
• 2 ounce. (1/2 c.) shredded Swiss cheese
• 1/4 c. grated Parmesan cheese
• 1/2 pound fresh or possibly frzn cooked shrimp, deveined
• 8 ounce. (18 spears) fresh asparagus, cooked, liquid removed & cut into 1 inch pcs Or possibly
• 10 ounce. pkg. frzn asparagus cuts, thawed & liquid removed
• 2 ounce. (1 c.) sliced fresh mushrooms

1. Cook pasta to desired doneness as directed on package.
2. Drain, rinse with warm water.
3. Keep hot.
4. Heat butter in medium sauce pan.
5. Blend in flour and bouillon; cook till it's smooth and bubbly.
6. Gradually add in lowfat milk; cook till mix boils and thickens, stirring constantly.
7. Add in cheeses; stir till smooth.
8. Stir in shrimp, asparagus and mushrooms; cook till thoroughly heated.
9. Serve over pasta.
10. Serves 4.

pasta, butter, flour, chicken flavor, milk, swiss cheese, parmesan cheese, shrimp, fresh asparagus, frzn asparagus cuts, mushrooms

Taken from cookeatshare.com/recipes/shrimp-asparagus-pasta-toss-29347 (may not work)