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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

SPRING CHICKEN PASTA Recipe

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This recipe for SPRING CHICKEN PASTA is from The Welch Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 LB SKINLESS, BONELESS CHICKEN BREAST HALVES
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 C)
3/4 C CHOPPED RED ONION
2 C CHICKEN BROTH
3/4 C FAT-FREE RICOTTA CHEESE
1/3 C CHOPPED FRESH BASIL LEAVES
2 TBSP REDUCED-FAT SOUR CREAM
1/2 TSP SALT
1/4 TSP PEPPER
Directions:
Directions:
REMOVE FAT FROM CHICKEN, CUT CHICKEN INTO 1/2-INCH STRIPS, COOK AND DRAIN SPAGHETTI AS DIRECTED ON PACKAGE EXCEPT OMIT SALT.

WHILE SPAGHETTI IS COOKING, COOK ASPARAGUS, TOMATOES, GARLIC, BELL PEPPER, 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 NO LONGER PINK IN CENTER.

STIR IN SPAGHETTI AND REMAINING INGREDIENTS. TOSS ABOUT 30 SECONDS OR UNTIL HEATED THROUGH.
Number Of Servings:
Number Of Servings:
6 SERVINGS
Preparation Time:
Preparation Time:
30 MINUTES

 

 

 

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