CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
Italian |
Sun-dried, Chicken, Pasta, Low-fat, Wrv |
6 |
Servings |
INGREDIENTS
8 |
oz |
Spaghetti; cook al dente |
1 |
lb |
Asparagus; cut 2" pcs |
8 |
|
Sun-dried tomatoes; chopped |
2 |
cl |
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 |
tb |
Low-fat sour cream |
1/2 |
ts |
Salt |
1/4 |
ts |
Pepper |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
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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