Spring Chicken PastaCuisine: American Category: poultry Servings: 6 Ingredients:8 ounces uncooked spaghetti1 pound asparagus, cut into 2-inch pieces 8 chopped sun-dried tomatoes (not oil-packed) 2 cloves garlic, finely chopped 1-1/2 cups chopped yellow bell peppers (about 1-1/2 medium) 3/4 cup chopped red onion (about 1 medium) 2 cups chicken broth 1-1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch strips 3/4 cup nonfat ricotta cheese 1/3 cup chopped fresh basil leaves 2 tablespoons low-fat sour cream 1/2 teaspoon salt 1/4 teaspoon pepper Instructions:Cook spaghetti as directed on package--except omit salt; drain. Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3-quart saucepan over medium heat 5 minutes. Stir in chicken. Cook 2 to 3 minutes, stirring constantly, until asparagus is crisp-tender and chicken is white. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through. 6 servingsClick Here To Return To The Recipe List This Page Generated By: |