ASPARAGUS CHICKEN PASTA

Asparagus Chicken Pasta image

Fat-free ricotta cheese and reduced-fat sour cream hug a delicious pasta-chicken mixture with yellow bell pepper, red onion, asparagus and fresh basil.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 13

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Ingredients

8 oz uncooked spaghetti
1 lb asparagus, cut into 2-inch pieces
8 sun-dried tomato halves (not oil-packed), chopped
2 cloves garlic, finely chopped
1 large yellow bell pepper, chopped (1 1/2 cups)
3/4 cup chopped red onion
2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
3/4 cup fat-free ricotta cheese
1/3 cup chopped fresh basil leaves
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook and drain spaghetti as directed on package--except omit salt.
Meanwhile, in 3-quart saucepan, cook asparagus, tomatoes, garlic, bell pepper, onion and broth over medium heat 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 thoroughly heated.

Nutrition Facts : Calories 370, Carbohydrate 43 g, Cholesterol 75 mg, Fat 1/2, Fiber 4 g, Protein 38 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 7 g, TransFat 0 g

*** Explore more Asparagus Chicken Pasta Recipes »

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