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]

Per Serving: about 505 calories, 20 g protein, 17 g fat, 70 g
carbohydrate, high