Spring Chicken Pasta

Cuisine: American

Category: poultry

Servings: 6


8 ounces uncooked spaghetti
1 pound asparagus, cut into 2-inch
8 chopped sun-dried tomatoes (not
2 cloves garlic, finely chopped
1-1/2 cups chopped yellow bell peppers
1-1/2 medium)
3/4 cup chopped red onion (about
1 medium)
2 cups chicken broth
1-1/2 pounds skinless boneless chicken
breast halves, cut into 1/2-inch
3/4 cup nonfat ricotta cheese
1/3 cup chopped fresh basil leaves
2 tablespoons low-fat sour cream
1/2 teaspoon salt
1/4 teaspoon pepper


Cook spaghetti as directed on package--except omit salt; drain. Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3-quart saucepan over medium heat 5 minutes. Stir in chicken. Cook 2 to 3 minutes, stirring constantly, until asparagus is crisp-tender and chicken is white. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through. 6 servings

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