Chicken with sundried tomatoes

Yield: 6 Servings

Measure Ingredient
8 ounces Dry spaghetti
2 cups Chicken broth
1 pounds Asparagus -- cut into 2\"
\N \N Pieces
8 \N Sun-dried tomatoes --
\N \N Chopped
2 \N Cloves garlic -- finely
\N \N Chopped
1½ cup Chopped yellow bell pepper
\N \N (1 1/2 medium)
1 medium Red onion -- chopped
1½ pounds Boneless skinless chicken
\N \N Breasts -- cut into 1/2\"
\N \N Strips
¾ cup Fat-free ricotta cheese
⅓ cup Chopped fresh basil leaves
2 tablespoons Reduced-fat sour cream
½ teaspoon Salt
¼ teaspoon Pepper

1. Cook and drain spaghetti. While pasta is cooking, heat broth in 10" skillet over medium heat. Cook asparagus, tomatoes, garlic, bell pepper and onion in broth 5 minutes. Stir in chicken. Cook 4-6 minutes, stirring constantly, until asparagus is crisp-tender and chicken is no longer pink in center.

2. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through.

Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...>

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