Chicken with sundried tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dry spaghetti |
| 2 | cups | Chicken broth |
| 1 | pounds | Asparagus -- cut into 2\" |
| Pieces | ||
| 8 | Sun-dried tomatoes -- | |
| Chopped | ||
| 2 | Cloves garlic -- finely | |
| Chopped | ||
| 1½ | cup | Chopped yellow bell pepper |
| (1 1/2 medium) | ||
| 1 | medium | Red onion -- chopped |
| 1½ | pounds | Boneless skinless chicken |
| Breasts -- cut into 1/2\" | ||
| 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 |
Directions
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@...>