Ingredients
- 1 sweet (red)
- 1 onion
- 10 3/4 oz sodium (reduced)
- 1 1/2 c broccoli flowerets
- 8 oz spinach fettuccine
- 1/2 c fat cheddar (shredded reduced)
- 1 tb cooking oil
- 1 ts basil (dried)
-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.