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 skilletmix thoroughly. Stir in vegetable mixture. Bring to boilingreduce 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

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