Yield: 6 Servings
Measure | Ingredient |
---|---|
8 ounces | Spaghetti; cook al dente |
1 pounds | Asparagus; cut 2\" pcs |
8 \N | 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, |
\N \N | 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 |
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.