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Italian chicken pasta

Yield: 6 Servings MMM

Ingredients:

• 8 oz Spaghetti; cook al dente
• 1 lb Asparagus; cut 2" pcs
• 8 Sun-dried tomatoes; chopped
• 2 cl Garlic; minced
• 1 1/2 c Yellow bell pepper; chopped
• 3/4 c Red onion; chopped
• 2 c Chicken broth
• 1 1/2 lb Chicken breasts halves;bone Skin cut 1/2" strips
• 3/4 c Non-fat ricotta
• 1/3 c Fresh basil leaves; chopped
• 2 tb Low-fat sour cream
• 1/2 ts Salt
• 1/4 ts Pepper

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. Source: Great-Tasting Chicken Betty Crocker.

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