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Randy Smith

Chicken With Sundried Tomatoes

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Pasta, Poultry 6 Servings

INGREDIENTS

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 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 T Reduced-fat sour cream
1/2 t Salt
1/4 t Pepper

INSTRUCTIONS

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. 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 <BuddoB@AOL.COM>

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 279
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 63.2mg
Sodium: 1256.3mg
Potassium: 909.8mg
Carbohydrates: 22.6g
Fiber: 5.1g
Sugar: 3.5g
Protein: 30.7g


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