Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------WALDINE VAN GEFFEN VGHC42A----------------------
8 oz Spaghetti; cook al dente
1 lb Asparagus; cut 2" pcs
8 Sun-dried tomatoes; chopped
2 cl Garlic; minced
1 1/2 c Yellow bell pepper; chopped
3/4 c Red onion; chopped
2 c Chicken broth
1 1/2 lb Chicken breasts halves;bone,
Skin, cut 1/2" strips
3/4 c Non-fat ricotta
1/3 c Fresh basil leaves; chopped
2 tb Low-fat sour cream
1/2 ts Salt
1/4 ts Pepper

Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in
10" killet 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. CAL 370; FAT 7 gr; 17% from
Fat. Source: Great-Tasting Chicken, Betty Crocker.

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