Italian Chicken Pasta

Categories: Sun-dried | Chicken | Pasta | Low-fat | Wrv

Serves: 6 Servings

Ingredients:

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
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.
Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen"
on Sep 19, 97

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