| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Pasta, Chicken, Low-cal |
4 |
Servings |
INGREDIENTS
| 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 |
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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