Italian Chicken Pasta Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
8 ounce: Spaghetti, cook al dente
1 lbs: 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 lbs: 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,
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.
Source from luhu.jp
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.
Source from luhu.jp