Asparagus, Spinach, Artichoke Hearts & Goat Cheese Pasta

Ingredients

1 pound asparagus, cut and retain only the top stems
1 bag of baby spinach
1 can of artichoke hearts, drained ½ small carton of fresh mushrooms
½ medium onion, chopped (optional)
4 cloves of garlic, chopped
½ pound of prosciuto ham (cut into pieces)
½ pound of bacon (cut into pieces)
½ stick of unsalted butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can chicken broth
1 bottle of LIGHT Alfredo sauce
4 ounces goat cheese
1 teaspoon grated lemon peel
1 cup grated Parmesan cheese
1 teaspoon of garlic powder
freshly ground black pepper
freshly ground red pepper(optional)

Description

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