Fettuccine With Chicken Pepper Sauce

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, 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

Method:

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.
Makes 4 servings.
472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium