2 tbsp. vegetable oil
1 lb. boneless, skinless chicken or turkey breast, cut into 2x2 pieces
1 c. sliced mushrooms
1/4 c. chopped onion
1 can cream of chicken soup
1/2 c. thinly sliced peppers (red and green)
1/2 c. grated Parmesan cheese

In skillet, in hot oil, cook chicken until browned. Remove from heat and set aside.

In hot drippings, cook mushrooms and onion until tender. Add soup and enough water to make smooth (2-3 tablespoons). Heat through, stirring often. Add chicken and peppers. Cover; simmer 10 minutes, stirring occasionally. Stir in cheese until melted. Serve over hot cooked pasta.