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Asparagus Chicken Pasta

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By Betty Crocker Kitchens
Updated Sep 20, 2013
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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.

Asparagus Chicken Pasta

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 13
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook and drain spaghetti as directed on package--except omit salt.
  • Step 
    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.
  • Step 
    3
    Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until thoroughly heated.

Nutrition

370 Calories
6g Total Fat
38g Protein
43g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
50
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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