Fettuccine With Chicken-Pepper Sauce
pasta, poultry, sauces/dips
8 oz spinach fettuccine
1 non stick spray coating
1 1/2 cup broccoli flowerets
1 sweet red or green pepper
1 medium onion, chopped
1 tablespoon cooking oil
3/4 lb skinless, boneless chicken breast h; alves, cut into strips
10 3/4 oz can sodium reduced,condensed cream; of chicken or celery soup
1 teaspoon dried basil, crushed
1/2 cup shredded reduced-fat cheddar or swi; ss cheese
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.
Yield: 4 servings
