Recipe - Italian Chicken Pasta

WALDINE VAN GEFFEN VGHC42A
8 ounce Spaghetti; cook al dente
1 pound Asparagus; cut 2" pcs
8 Sundried tomatoes; chopped
2 cl Garlic; minced
1 One half cup Yellow bell pepper; chopped
Three fourths cup Red onion; chopped
2 cup Chicken broth
1 One half pound Chicken breasts halves;bone,
Skin, cut 1/2" strips
Three fourths cup Nonfat ricotta
1/3 cup Fresh basil leaves; chopped
2 tablespoon Lowfat sour cream
One half teaspoon Salt
One fourth teaspoon 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 crisptender 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:
GreatTasting Chicken, Betty Crocker.
Posted to MMRecipes Digest V4 #249 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Sep 19, 97