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Ingredientes
- 8 ounce Spaghetti, cook al dente
- 1 lb Asparagus, cut 2" pieces
- 8 x Sun-dry tomatoes, minced
- 2 cl Garlic, chopped
- 1 1/2 c. Yellow bell pepper, minced
- 3/4 c. Red onion, minced
- 2 c. Chicken broth
- 1 1/2 lb Chicken breasts halves,bone, Skin, cut 1/2" strips
- 3/4 c. Non-fat ricotta
- 1/3 c. Fresh basil leaves, minced
- 2 Tbsp. Low-fat lowfat sour cream
- 1/2 tsp Salt
- 1/4 tsp Pepper
Direcciones
- Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10" killet 5 min. Stir in chicken. Cook 2 to 3 min, stirring constantly, till asparagus is crisp-tender and chicken is no longer pink in center. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or possibly till heated through. CAL 370; FAT 7 gr; 17% from Fat.
- Great-Tasting Chicken, Betty Crocker.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 6 servings | |
| Calories 401 | |
| Calories from Fat 126 | 31% |
| Total Fat 14.12g | 18% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.11g | |
| Cholesterol 76mg | 25% |
| Sodium 467mg | 19% |
| Potassium 697mg | 20% |
| Total Carbs 37.95g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.25g | 3% |
| Protein 30.24g | 48% |
