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Asparagus Chicken Pasta
Asparagus Chicken Pasta
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Prep Time:
30 minutes
Total Time:
30 minutes
Creamy ricotta and tangy sour cream coat pasta and chicken with colorful veggies and aromatic basil.
Ingredients:
  • 8 oz uncooked spaghetti
  • 1 lb asparagus, cut into 2-inch pieces
  • 8 sun-dried tomato halves (not oil-packed), 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
  • 1/4 teaspoon pepper
Instructions:
  • Prepare spaghetti according to package instructions, without adding salt. Drain cooked spaghetti.
  • In a 3-quart saucepan, sauté the asparagus, tomatoes, garlic, bell pepper, and onion in broth over medium heat for 5 minutes. Add chicken and cook for an additional 2 to 3 minutes, stirring constantly, until asparagus is tender-crisp and chicken is cooked through.
  • Add the spaghetti and the rest of the ingredients into the pan. Toss for about 30 seconds until everything is heated through.

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