Name: Chicken with Sundried Tomatoes
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 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Pasta	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	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

INSTRUCTIONS

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 <BuddoB@AOL.COM>

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