Fettucine With Pepper Sauce

• 1 1/2 c. broccoli flowerets
• 1 medium red pepper, cut into strips
• 12 oz. skinless, boneless chicken breast
• 1/2 c. water
• 8 oz. fettucine, cooked and drained
• pepper to taste
• 1 medium onion, chopped
• 1 Tbsp. oil
• 1 can cream of celery soup
• 1/2 c. shredded Cheddar cheese
• garlic powder to taste

1. Cut chicken into strips.
2. Stir-fry for 3 to 4 minutes: broccoli, pepper and onion in oil.
3. Remove from skillet.
4. Stir-fry chicken until no longer pink.
5. Add soup, water and seasonings to skillet; mix thoroughly.
6. Stir in vegetables.
7. Bring to boiling, reduce heat.
8. Add cheese; cook and stir until cheese is just melted.
9. Serve over hot cooked pasta.

broccoli flowerets, red pepper, skinless, water, fettucine, pepper, onion, oil, cream of celery soup, cheddar cheese, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=560048 (may not work)