Italian Chicken Pasta

Italian Chicken Pasta
Recipe type: Poultry
  • 8 ounces spaghetti; cook al dente
  • 1 pound asparagus; cut 2 inch pieces
  • 8 sun-dried tomatoes; chopped
  • 2 cloves garlic; minced
  • 1 1/2 Cups yellow bell pepper; chopped
  • 3/4 Cup red onion; chopped
  • 2 Cups chicken broth
  • 1 1/2 pounds chicken breasts halves; boneless, skinless, cut 1/2 inch strips
  • 3/4 Cup Non-fat ricotta cheese
  • 1/3 Cup fresh basil leaves; chopped
  • 2 Tablespoons low-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10 inch skillet 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.
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