Spring Chicken Pasta

From the Betty Crocker New Choices Cookbook. I think this looks so yummy, but I havent tried it yet. Hopefully someone can get some enjoyment out of this, let me know how it tastes!!!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 8  ounces  uncooked spaghetti
• 1  lb asparagus, cut into 2 inch pieces
• 8  chopped sun-dried tomatoes (not oil packed)
• 2  cloves garlic, finely chopped
• 1 1⁄2 cups  chopped yellow bell peppers
• 3⁄4 cup  chopped red onion
• 2  cups chicken broth
• 1 1⁄2 lbs boneless skinless chicken breast halves, cut into 1/2 inch strips
• 3⁄4 cup fat-free ricotta cheese
• 1⁄3 cup  chopped fresh basil
• 2  tablespoons low-fat sour cream
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Cook spaghetti as directed on package, but without salt; drain.
2. Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
3. Stir in chicken.
4. Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
5. Stir in spaghetti and remaining ingredients.
6. Toss bout 30 seconds or until heated through.