8 oz. angel hair pasta
2 tbsp. butter
2 tbsp. flour
1 tsp. chicken flavor instant bouillon
1 1/2 c. milk
2 oz. Swiss cheese, shredded
1/4 c. fresh grated Parmesan cheese
1/2 lb. shrimp, peeled & deveined
8 oz. fresh asparagus, cooked, cut into 1 inch pieces
2 oz. fresh mushrooms, sliced

Cook pasta according to directions on package. Drain. Keep warm. In saucepan over medium heat, melt butter. Blend in flour and bouillon and cook until smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add cheeses. Stir until smooth. Stir in shrimp, asparagus and mushrooms, cook 5 minutes or until shrimp are pink. Serve over cooked angel hair pasta. Sprinkle with additional Parmesan cheese if desired.