4 ounces uncooked angel hair pasta
1 tablespoon butter or margarine 1 tablespoon all-purpose flour 1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper 1/8 teaspoon salt 3/4 cup milk
1/4 cup shredded Swiss cheese 3 tablespoons shredded Parmesan cheese
1 cup diced, cooked turkey
10 fresh asparagus spears, cut into 1-inch pieces
1/2 cup sliced fresh mushrooms
Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.