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Fettuccine With Chicken-pepper Sauce

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      Title: FETTUCCINE WITH CHICKEN-PEPPER SAUCE
 Categories: Pasta, Chicken, Low-cal
      Yield: 4 Servings
 
      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
 
  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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