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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Chicken, Low-fat, Pasta, Sun-dried, Wrv 6 Servings

INGREDIENTS

8 oz Spaghetti, cook al dente
1 lb Asparagus, cut 2" pcs
8 Sun-dried tomatoes, chopped
2 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 T Low-fat sour cream
1/2 t Salt
1/4 t Pepper

INSTRUCTIONS

Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in
10" killet 5 minutes. Stir in chicken. Cook 2 to 3 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. CAL 370; FAT 7 gr; 17% from
Fat. Source: Great-Tasting Chicken, Betty Crocker. Posted to
MM-Recipes Digest V4 #249 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Sep 19, 97

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