Spring Chicken Pasta - cooking recipe

Ingredients

8 ounces uncooked spaghetti
1 lb asparagus, cut into 2 inch pieces
8 chopped sun-dried tomatoes (not oil packed)
2 cloves garlic, finely chopped
1 1/2 cups chopped yellow bell peppers
3/4 cup chopped red onion
2 cups chicken broth
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2 inch strips
3/4 cup fat-free ricotta cheese
1/3 cup chopped fresh basil
2 tablespoons low-fat sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook spaghetti as directed on package, but without salt; drain.
Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
Stir in chicken.
Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
Stir in spaghetti and remaining ingredients.
Toss bout 30 seconds or until heated through.