Italian Chicken Pasta
| Yield: | 6 Servings |
| Categories: | Chicken, Pasta, Low-Fat |
| WALDINE VAN GEFFEN VGHC42A | ||
| 8 | oz | Spaghetti; cook al dente |
| 1 | lb | Asparagus; cut 2" pcs |
| 8 | Sun-dried tomatoes; chopped | |
| 2 | cl | Garlic; minced |
| 1 1/2 | c | Yellow bell pepper; chopped |
| 3/4 | c | Red onion; chopped |
| 2 | c | Chicken broth |
| 1 1/2 | lb | Chicken breasts halves;bone, |
| Skin, cut 1/2" strips | ||
| 3/4 | c | Non-fat ricotta |
| 1/3 | c | Fresh basil leaves; chopped |
| 2 | tb | Low-fat sour cream |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
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