Italian Chicken Pasta

• 8 oz. uncooked spaghetti
• 1 lb. broccoli flowerets
• 8 sun dried tomatoes, chopped
• 2 cloves garlic, finely chopped
• 1 1/2 c. chopped yellow bell pepper
• 1 c. chopped red onion
• 2 c. chicken broth
• 1 1/2 lb. boneless, skinless chicken breasts, cut in 1/2 inch strips
• 3/4 c. Ricotta cheese
• 1/3 c. chopped fresh basil
• 2 Tbsp. low-fat sour cream
• 1/4 tsp. pepper

1. Cook spaghetti as directed on package; drain.
2. Cook broccoli, tomatoes, garlic, bell pepper and onion in broth in skillet over medium heat about 5 minutes.
3. Stir in chicken.
4. Cook 2 or 3 minutes, stirring constantly until broccoli is crisp-tender and chicken is no longer pink in center.
5. Stir in spaghetti and remaining ingredients.
6. Toss until heated through.
7. Yields 6 servings.

spaghetti, broccoli flowerets, tomatoes, garlic, yellow bell pepper, red onion, chicken broth, chicken breasts, ricotta cheese, fresh basil, lowfat sour cream, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199143 (may not work)