SPRING CHICKEN PASTA

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Spring Chicken Pasta image

From the Betty Crocker New Choices Cookbook. I think this looks so yummy, but I havent tried it yet. Hopefully someone can get some enjoyment out of this, let me know how it tastes!!!

Provided by CookbookCarrie

Categories     Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 lb asparagus, cut into 2 inch pieces
8 chopped sun-dried tomatoes (not oil packed)
2 cloves garlic, finely chopped
1 1/2 cups chopped yellow bell peppers
3/4 cup chopped red onion
2 cups chicken broth
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2 inch strips
3/4 cup fat-free ricotta cheese
1/3 cup chopped fresh basil
2 tablespoons low-fat sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook spaghetti as directed on package, but without salt; drain.
  • Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
  • Stir in chicken.
  • Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
  • Stir in spaghetti and remaining ingredients.
  • Toss bout 30 seconds or until heated through.

*** Explore more Spring Chicken Pasta Recipes »

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