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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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!!! Ingredients:
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 |
Directions:
1. Cook spaghetti as directed on package, but without salt; drain.
2. Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
3. Stir in chicken.
4. Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
5. Stir in spaghetti and remaining ingredients.
6. Toss bout 30 seconds or until heated through.
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