| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Chicken, Low-cal, Pasta |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Spinach fettuccine |
|
|
Non stick spray coating |
| 1 1/2 |
c |
Broccoli flowerets |
| 1 |
|
Sweet red or green pepper |
| 1 |
|
Onion, chopped |
| 1 |
T |
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 |
t |
Dried basil, crushed |
| 1/2 |
c |
Shredded reduced-fat cheddar |
|
|
or Swiss cheese |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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