Fettuccine With Pepper Sauce

• nonstick spray coating
• 1 1/2 c. broccoli, chopped
• 1 medium red, green or yellow pepper, cut into 3/4-inch squares
• 1 medium onion, chopped
• 12 oz. skinless, boneless chicken, cut into strips
• 1 (10 3/4 oz.) can cream soup (chicken, celery or broccoli)
• 1/2 c. water
• 1/2 tsp. basil
• 1/2 c. shredded low-fat cheese
• 8 oz. fettuccine, cooked and kept warm
• Parmesan cheese

1. Spray a large skillet with nonstick coating.
2. Stir-fry broccoli, pepper and onion for 3 to 4 minutes; remove from skillet.
3. Add chicken; stir-fry 3 to 4 minutes or until no longer pink.
4. Add soup, water and basil to skillet; mix thoroughly.
5. Stir in pepper mixture.
6. Bring to a boil, then reduce heat.
7. Add cheese, stirring until cheese is almost melted.
8. Serve over hot cooked pasta; top with Parmesan.
9. Serves 4.

nonstick spray coating, broccoli, red, onion, skinless, cream soup, water, basil, cheese, fettuccine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278674 (may not work)