Italian chicken pasta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spaghetti; cook al dente |
| 1 | pounds | Asparagus; cut 2\" pcs |
| 8 | Sun-dried tomatoes; chopped | |
| 2 | cloves | Garlic; minced |
| 1½ | cup | Yellow bell pepper; chopped |
| ¾ | cup | Red onion; chopped |
| 2 | cups | Chicken broth |
| 1½ | pounds | Chicken breasts halves;bone, |
| Skin, cut 1/2\" strips | ||
| ¾ | cup | Non-fat ricotta |
| ⅓ | cup | Fresh basil leaves; chopped |
| 2 | tablespoons | Low-fat sour cream |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
WALDINE VAN GEFFEN VGHC42A
Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10" killet 5 minutes. Stir in chicken. Cook 2 to 3 minutes, stirring constantly, until asparagus is crisp-tender and chicken is no longer pink in center. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through. CAL 370; FAT 7 gr; 17% from Fat. Source: Great-Tasting Chicken, Betty Crocker.