Italian Chicken Pasta

8 oz spaghetti; cook al dente
1 lb asparagus; cut 2-inch pieces
8 sun-dried tomatoes; chopped
2 cloves garlic; minced
1 1/2 cups yellow bell pepper; chopped
3/4 cup red onion; chopped
2 cups chicken broth
1 1/2 lb boneless, skinless chicken breasts halves, cut 1/2-inch strips
3/4 cup non-fat ricotta
1/3 cup fresh basil leaves; chopped
2 tbsp low-fat sour cream
1/2 tsp salt
1/4 tsp pepper

Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10-inch skillet 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.

Yield: 6 Servings
Source: Great-Tasting Chicken by Betty Crocker