| 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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