Cook it light: Delicious, fattening pasta now just delicious

2. Cut the chicken into strips, about 2 inches long and 1/2 inch wide. Spray a large nonstick skillet with nonstick cooking spray, and saute the chicken strips over medium-high heat for about 5 minutes, or until they are no longer pink inside. If using shrimp, cook for about 2 minutes, and then turn them over. When the shrimp is pink and looks opaque, it is done. Set aside and keep warm.

3. Add the olive oil to the skillet, and then the red onion. Saute the onion, using chicken broth if necessary to prevent scorching, until soft. Add the garlic.

4. Combine the cornstarch with 2 tablespoons of the chicken broth to dissolve. Add the rest of the chicken broth to the dissolved cornstarch, and pour the mixture into the skillet. Bring to a boil. Add the half-and-half and bring back to a boil. Add the Asiago cheese and stir. Stir in the sun-dried tomatoes.

5. In a large bowl or pan, combine the chicken or shrimp, pasta, sauce and spinach, and stir until the spinach is slightly wilted.

Makes 6 servings.

Each serving contains approximately: Original Recipe: 864 calories; 54 gm fat; 204 mg cholesterol; 508 mg sodium; 67 gm carbohydrates; 29 gm protein; 4 gm fiber. Revised Recipe: 424 calories; 7 gm fat; 52 mg cholesterol; 361 mg sodium; 67 gm carbohydrates; 30 gm protein; 7 gm fiber.