Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 Source: Eating Right, Living Well, Better Homes Gardens Mag.
1992

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