2 tbsp. oil
1/4 c. chopped onion
1 lb. boneless chicken or turkey breast, cut 2 x 1 inch pieces
1 c. sliced mushrooms
2 tbsp. dry sherry
1 can cream of chicken
1/2 c. thinly sliced peppers
1/2 c. Parmesan cheese

In skillet, in oil cook chicken until browned, remove and set aside. In hot drippings, cook mushroom and onion until tender. Add sherry, soup, heat through, stirring often. Add chicken and peppers. Cover and simmer 10 minutes, stirring. Stir in cheese until melted. Serve over cooked pasta. May be doubled easily. 6 servings.