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Fettuccine with chicken-pepper sauce

Yield: 4 Servings

Ingredients:

• 8 oz Spinach fettuccine Non stick spray coating
• 1 1/2 c Broccoli flowerets
• 1 Sweet red or green pepper
• 1 md Onion chopped
• 1 tb Cooking oil
• 3/4 lb Skinless

Instructions:

boneless chicken -breast halves cut into -strips 10 3/4 oz Can sodium reduced condensed -cream of chicken or celery -soup 1 ts Dried basil crushed 1/2 c Shredded reduced-fat cheddar -or Swiss cheese Cook pasta according to package directions; drain well. Keep warm. Spray a cold large skillet with non-stick coating. Preheat skillet over medium heat. Stir-fry broccoli pepper squares and onion for 3 to 4 minutes; remove from the skillet. Add oil to the skillet. Add oil to the skillet. Add the chicken strips; stir-fry for 3 to 4 minutes or till no longer pink. Add the condensed soup basil and 1/2 cup water to the skillet;mix thoroughly. Stir in vegetable mixture. Bring to boiling;reduce heat. Add cheese; cook and stir till cheese is almost melted. Serve over hot pasta.

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