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Asparagus Chicken Pasta

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Asparagus Chicken Pasta
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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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.

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

Directions

  • 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.
Tips  

Vegetables offer a host of nutrients, including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
75mg
24%
Sodium
620mg
26%
Potassium
580mg
16%
Total Carbohydrate
43g
14%
(
Dietary Fiber
4g
15%
,
Sugars
7g
)
Protein
38g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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