Fettuccine with Chicken-Pepper Sauce

Title: Fettuccine with Chicken-Pepper Sauce
Categories: Pasta, Chicken, Low-cal
Yield: 4 servings

8 oz Spinach fettuccine
Non stick spray coating
10 3/4 oz Can sodium reduced,condensed cream of chicken or celery -soup
1 1/2 c Broccoli flowerets
1 Sweet red or green pepper 
1 md Onion, chopped
1 ts Dried basil, crushed
1 tb Cooking oil
1/2 c Shredded reduced-fat cheddar or Swiss cheese
3/4 lb Skinless, boneless chicken breast halves, cut into strips

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