Ingredients
8
oz uncooked spaghetti
1
lb asparagus, cut into 2-inch pieces
8
sun-dried tomato halves (not oil-packed), chopped
2
cloves garlic, finely chopped
1
large yellow bell pepper, chopped (1 1/2 cups)
3/4
cup chopped red onion
2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
lb boneless skinless chicken breasts, cut into 1/2-inch strips
3/4
cup fat-free ricotta cheese
1/3
cup chopped fresh basil leaves
2
tablespoons reduced-fat sour cream
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Cook and drain spaghetti as directed on package–except omit salt.
Meanwhile, in 3-quart saucepan, cook asparagus, tomatoes, garlic, bell pepper, onion and broth over medium heat 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 thoroughly heated.
