Asparagus-Chicken Pasta

Fat-free ricotta cheese and reduced-fat sour cream hug a delicious pasta-chicken mixture with yellow bell pepper, red onion, asparagus and fresh basil.

  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 6

Ingredients

8
oz uncooked spaghetti
1
lb 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 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
1/2
teaspoon salt
1/4
teaspoon pepper
  • 1 Cook and drain spaghetti as directed on package--except omit salt.
  • 2 Meanwhile, in 3-quart saucepan, cook asparagus, tomatoes, garlic, bell pepper, onion and broth 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.
  • 3 Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    620mg
    620%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    38g
    38%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    50%;
    Calcium
    10%;
    Iron
    20%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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