Spring Chicken Pasta

Low Fat, High Fiber 

** Take out the meat and it's a great Vegetarian dish**

1 1/2 pounds skinless, boneless chicken breasts halves

8 ounces uncooked whole wheat spaghetti

1 pound asparagus, cut into 2-inch pieces

8 sun-dried tomato halves (not oil packed), chopped

2 cloves garlic, finely chopped

1 large yellow bell pepper, chopped (1 1/2 cups)

3/4 cup chopped red onion

2 cups chicken broth

3/4 cup fat-free ricotta cheese

1/3 cup chopped fresh basil leaves

2 tablespoons reduced fat sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

Remove fat from chicken.  Cut chicken into 1/2 inch strips.  Cook and drain spagetti as directed on package- except omit salt.

While spaghetti is cooking, cook asparagus, tomatoes, garlic, bell pepper, onion, and broth in 3-quart saucepan 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 (sour cream, basil, ricotta, salt and pepper).  Toss about 30 seconds or until heated through.