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@...>