Italian chicken pasta

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


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.

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