Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        linguine or spaghetti
   3      cups          broccoli florets
                        - coarsely chopped
   1 1/2  cups          chicken stock
   1      teaspoon      all-purpose flour
   1      cup           light herb cream cheese

Preparation:

By the time the water for the pasta boils, the light herbed cream sauce is ready. Do serve with Parmesan if you like, and add a leafy lettuce, red onion and mushroom salad. A new pasta form "I Tegolacci" is recommended if you can locate it. In large pot of boiling salted water, cook linguine for 6 minutes. Add broccoli; cook for 2 minutes or until pasta is tender but firm and broccoli is tender-crisp. Drain and return to pot. Meanwhile, in small saucepan, heat chicken stock over medium-high heat; whisk in flour and cook, stirring, for 3 to 5 minutes or until slightly thickened. Remove from heat; whisk in cream cheese until melted. Toss with pasta mixture. Season with salt and pepper to taste. Makes 4 servings for $5.97CDN [Nov 94]