Anonymous Fri Oct 07 12:04:12 2005

8 ounces uncooked spaghetti

1 pound 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

(about

1-1/2 medium)

3/4 cup chopped red onion (about

1 medium)

2 cups chicken broth

1-1/2 pounds skinless boneless chicken

breast halves, cut into 1/2-inch

strips

3/4 cup nonfat ricotta cheese

1/3 cup chopped fresh basil leaves

2 tablespoons low-fat sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

Cook spaghetti as directed on package--except omit salt; drain. Cook asparagus, tomatoes, garlic, bell peppers, 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 white. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through. 6 servings