Italian Chicken Pasta

• 8 oz. uncooked spaghetti
• 1 lb. asparagus, cut into 2-inch pieces
• 8 sundried tomatoes (not oil packed), chopped
• 2 cloves garlic, finely chopped
• 1 1/2 c. chopped yellow bell pepper (about 1 1/2 medium)
• 3/4 c. chopped red onion (about 1 medium)
• 2 c. chicken broth
• 1 1/2 lb. boneless, skinless chicken breast halves, cut into 1/2-inch strips
• 3/4 c. nonfat Ricotta cheese
• 1/3 c. chopped fresh basil leaves
• 2 Tbsp. low-fat sour cream
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Cook spaghetti as directed on package; drain.
2. Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10-inch skillet over medium heat 5 minutes.
3. Stir in chicken.
4. Cook 2 to 3 minutes, stirring constantly, until asparagus is crisp-tender and chicken is no longer pink in center.
5. Stir in spaghetti and remaining ingredients.
6. Toss about 30 seconds or until heated through.
7. Yields 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397804 (may not work)