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