Italian Chicken Pasta - cooking recipe

Ingredients

8 oz. uncooked spaghetti
1 lb. asparagus, cut into 2-inch pieces
8 sundried tomatoes (not oil packed), chopped
2 cloves garlic, finely chopped
1 1/2 c. chopped yellow bell pepper (about 1 1/2 medium)
3/4 c. chopped red onion (about 1 medium)
2 c. chicken broth
1 1/2 lb. boneless, skinless chicken breast halves, cut into 1/2-inch strips
3/4 c. nonfat Ricotta cheese
1/3 c. chopped fresh basil leaves
2 Tbsp. low-fat sour cream
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Cook spaghetti as directed on package; drain.
Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10-inch skillet 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 heated through.
Yields 6 servings.