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Asparagus Chicken Pasta

Asparagus Chicken Pasta
  • Prep 30 min
  • Total 30 min
  • Ingredients 13
  • Servings 6
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.

Expert 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 Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
670mg
28%
Potassium
660mg
19%
Total Carbohydrate
44g
15%
Dietary Fiber
4g
18%
Sugars
8g
Protein
38g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • 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.
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