• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken with Sundried Tomatoes

  • Recipe Submitted by on

Category: Pasta, Poultry

 Ingredients List

  • 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

 Directions

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.

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