Yield: 4 Servings
Measure | Ingredient |
---|---|
8.00 ounce | Spinach fettuccine |
\N \N | Non stick spray coating |
1½ cup | Broccoli flowerets |
1.00 \N | Sweet red or green pepper |
1.00 medium | Onion, chopped |
1.00 tablespoon | Cooking oil |
¾ pounds | Skinless, boneless chicken breast halves, cut into strips |
10¾ ounce | Can sodium reduced,condensed cream of chicken or celery soup |
1.00 teaspoon | Dried basil, crushed |
½ cup | Shredded reduced-fat cheddar or Swiss 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 ½ 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.