Chicken With Sundried Tomatoes
| 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>
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Nutrition (calculated from recipe ingredients)
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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