1/2 c Sun-dried tomatoes

1 c Boiling water

Olive oil spray 1/2 md Onion; sliced

1 c Frozen petite peas

1/2 c Fat-free,low salt chicken

-broth 2 ts Olive oil

1/4 lb Spaghetti

1/2 c Fresh basil; chopped

Salt and pepper to taste Place pot with 2-3 quarts of water on to boil for spaghetti. Cut sun-dried tomatoes into small pieces. Pour boiling water over them and let sit 5 minutes or until needed. Spray a nonstick pan with olive oil spray and saute onions on medium high until soft, about 5 minutes. Drain tomatoes and add to onions. Add peas and chicken stock. SImmer 1 minute. Add oil and stir well. When large pot of water come to a boil, add spaghetti and boil for 10 minutes. Drain. In a serving bowl, toss spaghetti with vegetables. Sprinkle with basil and add salt and pepper to taste. Nutrional info per serving: 396 cal; 16 pro, 71g carb, 6g fst (14%) Exchanges: 1 veg, 3.7 bread, .2 meat, .9

fat Source: Dinner in Minutes Column Miami Herald 2/22/96 -----