Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        dry spaghetti
   2      cups          chicken broth
   1      pound         asparagus -- cut into 2" pieces
   8                    sun-dried tomatoes -- chopped
   2      cloves        garlic -- finely chopped
   1 1/2  cups          chopped yellow bell pepper -- (1 1/2 medium)
   1      medium        red onion -- chopped
   1 1/2  pounds        boneless skinless chicken breasts -- cut into 1/2 "
                        -- 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

Preparation:

1. Cook and drain spaghetti. While pasta is cooking, heat broth in 10-inch skillet over medium heat. Cook asparagus, tomatoes, garlic, bell pepper and onion in broth 5 minutes. Stir in chicken. Cook 4-6 minutes, stirring constantly, until asparagus is crisp-tender and chicken is no longer pink in center. 2. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through.