----WALDINE VAN GEFFEN VGHC42A----
8 oz spaghetti; cook al dente
1 lb asparagus; cut 2 pcs
8 sun-dried tomatoes; chopped
2 centiliter garlic; minced
1 1/2 cup yellow bell pepper; chopped
3/4 cup red onion; chopped
2 cup chicken broth
1 1/2 lb chicken breasts halves; bone,
1 skin, cut 1/2 strips
3/4 cup non-fat ricotta
1/3 cup fresh basil leaves; chopped
2 tablespoon low-fat sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking Directions:
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" on Sep 19, 97
pasta,chicken,low-fat,wrv
