1 pkg. boneless breast of chicken
1 (8 oz.) sour cream
1 (8 oz.) can of condensed cream of chicken soup
1 (8 oz.) Monterey Jack cheese
1 head of broccoli
1 lg. green pepper
1 lg. sweet red pepper
1 med. onion
1/4 tsp. basil
1/4 tsp. pepper
1/4 tsp. salt
1/2 tsp. garlic clove
3 tbsp. olive oil
1 pkg. fresh angel hair pasta, in either cheese section or refrigerator section

Cut chicken into cubes, bite size. Add garlic and olive oil to deep frying pan or wok, along with chicken. Saute chicken until done, white color, remove from pan. Add sliced onions and peppers to oil and saute, until soft. Meanwhile, in a saucepan melt the Monterey Jack cheese, the can of soup, and the sour cream. Continue stirring until smooth. Also in the beginning of cooking, start boiling a large pot of water along with salt and drop of oil, for your pasta. When vegetables are soft, add back the chicken and add the basil, salt, pepper, and the white sauce to your frying pan or wok. Also add the cut broccoli into mixture. Let simmer with a lid for about 15 minutes on low, stirring occasionally. When chicken dish is about finished, add your angel hair pasta to the water. DO NOT LET BOIL ANY LONGER THAN 50 to 60 SECONDS. Arrange on plate and pour chicken dish over.