Recipe for Italian Chicken Pasta

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
8 oz	Spaghetti, cook al dente
1 lb	Asparagus, cut 2" pcs
8 x	Sun-dried tomatoes, chopped
2 cl	Garlic, minced
1/2 cup	Yellow bell pepper, chopped
3/4 cup	Red onion, chopped
2 cup	Chicken broth
1/2 lb	Chicken breasts halves,bone,
	Skin, cut 1/2" strips
3/4 cup	Non-fat ricotta
1/3 cup	Fresh basil leaves, chopped
2 tbl	Low-fat sour cream
1/2 tsp	Salt

Instructions:

Instructions: 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.

Great-Tasting Chicken, Betty Crocker.

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