Categories: Pasta, Chicken, Low-cal 
      Yield: 4 servings 
  
      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.