2 tbsp. oil
1 lb. boneless chicken breast, cut up
1 c. mushrooms
1/4 c. chopped onions
2 tbsp. sherry
1 can cream of chicken soup
1/2 c. sliced peppers
1/2 c. grated Parmesan cheese

Brown chicken in oil. Remove. Cook onions and mushrooms in drippings, add sherry and soup. Heat through, add chicken and peppers, cover, simmer 10 minutes. Stir in cheese until melted. Serve over hot pasta.