Spring Chicken Pasta

• 8 ounces uncooked spaghetti
• 1 lb 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
• 3/4 cup chopped red onion
• 2 cups chicken broth
• 1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2 inch strips
• 3/4 cup fat-free ricotta cheese
• 1/3 cup chopped fresh basil
• 2 tablespoons low-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Cook spaghetti as directed on package, but without salt; drain.
2. Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
3. Stir in chicken.
4. Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
5. Stir in spaghetti and remaining ingredients.
6. Toss bout 30 seconds or until heated through.

spaghetti, tomatoes, garlic, yellow bell peppers, red onion, chicken broth, chicken, ricotta cheese, fresh basil, lowfat sour cream, salt, pepper

Taken from www.food.com/recipe/spring-chicken-pasta-57237 (may not work)