Recipe - Chicken With Sundried Tomatoes

8 ounce Dry spaghetti
2 cup Chicken broth
1 pound Asparagus cut into 2"
Pieces
8 Sundried tomatoes
Chopped
2 Cloves garlic finely
Chopped
1 One half cup Chopped yellow bell pepper
(1 One half medium)
1 md Red onion chopped
1 One half pound Boneless skinless chicken
Breasts cut into 1/2"
Strips
Three fourths cup Fatfree ricotta cheese
1/3 cup Chopped fresh basil leaves
2 tablespoon Reducedfat sour cream
One half teaspoon Salt
One fourth teaspoon Pepper

1. Cook and drain spaghetti. While pasta is cooking, heat broth in 10"
skillet over medium heat. Cook asparagus, tomatoes, garlic, bell pepper
and onion in broth 5 minutes. Stir in chicken. Cook 46 minutes, stirring
constantly, until asparagus is crisptender and chicken is no longer pink
in center.

2. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or
until heated through.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM