Title: Chicken with Sundried Tomatoes
Categories: Poultry, Pasta
Yield: 6 Servings

8 oz Dry spaghetti
2 c Chicken broth
1 lb Asparagus -- cut into 2"
Pieces
8 Sun-dried tomatoes --
Chopped
2 Cloves garlic -- finely
Chopped
1 1/2 c Chopped yellow bell pepper
(1 1/2 medium)
1 md Red onion -- chopped
1 1/2 lb Boneless skinless chicken
Breasts -- cut into 1/2"
Strips
3/4 c Fat-free ricotta cheese
1/3 c Chopped fresh basil leaves
2 tb Reduced-fat sour cream
1/2 ts Salt
1/4 ts 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 4-6 minutes, stirring
constantly, until asparagus is crisp-tender 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 EAT-L Digest - 17 Jun

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

From: Betsy Burtis