Chicken and Asparagus Rosee Pasta Sauce

* Olive Oil, 1 tbsp
* Shallots, 3 tbsp chopped
* Boursin Gourmet Soft Cheese, 4 tbsp
* 1 Medium-sized Tomato, chopped
* Campbell's Chicken Broth 25% Lesss Salt, 1 cup
* 1 Chicken Breast, no skin - cooked and cubed
* Asparagus, fresh, 12 spear, small (5" long or less)
* Dried Basil 1 tbsp
* Dried Oregano .5 tsp
* Parsley, dried, .5 tsp
* .25 cup flour
* .5 cup cold water
*Crushed red pepper flakes, .5 tbsp
* Salt to taste

- In a medium sized pan, sautee shallots in olive oil
- Add basil, oregano, parsley, sautee for about a minute
- Add chopped tomato - sautee until tomato pieces start breaking down
- Add Boursin cheese and sautee until cheese dissolves
- Add chicken stock, turn heat down and simmer for about 10 minutes
- While the sauce is simmering, in a deep bowl, pour .5 cup of water and whisk while adding the .25 cups of flour, a teaspoon at a time (so as not to be lumpy)
- Add the mixture a little at a time until the sauce is the consistency you want
- Add diced chicken
- Chop asparagus into 3 pieces per spear and add
- Simmer further for about 3 minutes

Serve over pasta - makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user INSPIREDBYCHJ.