Asparagus, Spinach, Artichoke Hearts & Goat Cheese Pasta

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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)

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