Fettuccine with chicken pepper sauce

4 Servings

Ingredients

Quantity Ingredient
8.00 ounce Spinach fettuccine
Non stick spray coating
1½ cup Broccoli flowerets
1.00 Sweet red or green pepper
1.00 medium Onion, chopped
1.00 tablespoon Cooking oil
¾ pounds Skinless, boneless chicken breast halves, cut into strips
10¾ ounce Can sodium reduced,condensed cream of chicken or celery soup
1.00 teaspoon Dried basil, crushed
½ cup Shredded reduced-fat cheddar or Swiss cheese

Directions

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 ½ 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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