| | Spring Chicken Pasta 8 ounces of uncooked spaghetti
1 pound of asparagus, cut into 2 inch pieces
8 sun dried tomato halves ( not oil packed) chopped
2 cloves garlic, finely chopped
1 1/2 cups of chopped yellow bell pepper
3/4 cup of chopped red onion
One 14 1/2 ounce can of chicken broth
1 1/2 pounds of skinless, boneless chicken breasts, cut into 1/2 inch strips
3/4 cup of nonfat ricotta cheese
1/3 cup of chopped fresh basil leaves
2 tablespoons of nonfat sour cream
1/2 teaspoon of salt
1/2 teaspoon of pepper |
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Cook and drain the spaghetti as directed on package. Cook the asparagus, tomatoes, garlic, bell pepper, onion and broth in 3 quart saucepan over medium heat for 5 minutes. Stir in chicken. Cook for 2 to 3 minutes, stirring constantly, until asparagus is crisp tender and the chicken is no longer pink in center. Stir in spaghetti and the remaining ingredients. Makes 6 servings |
