Shelly's Recipe

ITALIAN CHICKEN PASTA

Category: Pasta - Meat

8 oz spaghetti, cooked al dente
1 lb asparagus, cut into 2 inch pieces
8 sun-dried tomatoes, chopped
2 cloves garlic, minced
1 1/2 cups yellow bell pwpper, chopped
3/4 cup red onion, chopped
2 cups chicken broth
1 1/2 lb chicken breast halves, boned and skinned, cut into 1/2 inch strips
3/4 cup ricotta
1/3 cup fresh basil leaves, chopped
2 tsp sour cream
1/2 tsp salt
1/4 tsp pepper

While pasta is cooking, cook asparagus and next 4 ingredients in broth in a 10 inch skillet for 5 minutes. Stir in chicken. Cook 2-3 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. Serves 4