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Title: Fettuccine with Chicken-Pepper Sauce
Categories: Pasta Chicken Lowcal
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. Makes 4 servings.
472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium Source: Eating Right, Living Well, Better Homes & Gardens Mag. 1992
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