Recipe - Fettuccine With Chicken-Pepper Sauce

8 ounce Spinach fettuccine
Non stick spray coating
1 One half cup Broccoli flowerets
1 Sweet red or green pepper
1 md Onion, chopped
1 tablespoon Cooking oil
Three fourths pound Skinless, boneless chicken
breast halves, cut into
strips
10 Three fourths ounce Can sodium reduced,condensed
cream of chicken or celery
soup
1 teaspoon Dried basil, crushed
One half cup Shredded reducedfat cheddar
or Swiss cheese

Cook pasta according to package directions; drain well. Keep warm. Spray a
cold large skillet with nonstick coating. Preheat skillet over medium
heat. Stirfry 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; stirfry for 3 to 4 minutes or till no longer pink.
Add the condensed soup, basil, and One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini