Fettuccine with chicken pepper sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8.00 | ounce | Spinach fettuccine |
| Non stick spray coating | ||
| 1½ | cup | Broccoli flowerets |
| 1.00 | 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 |
Directions
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.