2 tbsp. vegetable oil
1 lb. boneless, skinless chicken or turkey breast
1 c. sliced mushrooms
1/4 c chopped onion
2 tbsp. dry sherry
1 can cream of chicken soup
1/2 c. thinly sliced red and green peppers
1/2 c. grated Parmesan cheese

In skillet, in hot oil, cook chicken until browned. Remove and set aside. In hot drippings, cook mushrooms and onions until tender. Add sherry and soup. Heat through, stirring often. Add chicken, cut into 2 x 1 inch pieces, and peppers. Cover; simmer 10 minutes, stirring occasionally. Stir in cheese until melted. Serve over hot cooked pasta. Makes 4 servings. Can be doubled.