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  Italian Chicken Pasta
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:

MMMMMWALDINE VAN GEFFEN VGHC42A

8 oz Spaghetti, cook al dente
1 lb Asparagus, cut 2" pcs
8 Sun-dried tomatoes, chopped
2 cl 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,
Skin, cut 1/2" strips
3/4 cup Non-fat ricotta
1/3 cup Fresh basil leaves, chopped
2 tbsp Low-fat sour cream
1/2 tsp Salt
1/4 tsp 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.
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