Colorful peppers brighten the easy soup-based sauce.

Nonstick spray coating
1 1/2 c. broccoli flowerets or 1 med. pears, cored & chopped
1 med. red, green or yellow sweet pepper, cut into 3/4" squares
1 med. onion, chopped (1/2 c.)
1 tbsp. cooking oil
12 oz. skinless, boneless chicken breast halves or turkey breast tenderloin steaks, cut into strips
1 (10 3/4 oz.) can reduced-sodium or regular condensed cream soup (chicken, celery or broccoli)
1/2 c. water
1 tsp. dried basil, crushed
1/2 c. shredded low-fat cheese (Cheddar or Swiss) (2 oz.)
8 oz. fettucini or other noodle
Spinach, carrot or whole wheat, cooked, drained & kept warm

Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Stir-fry broccoli or pear, sweet pepper and onion for 3-4 minutes; remove from skillet. Add oil to skillet. Add poultry; stir-fry 3-4 minutes or until no longer pink.

Add condensed soup, water and basil to skillet; mix thoroughly. Stir in sweet pepper mixture. Bring to boiling; reduce heat. Add cheese; cook and stir until cheese is almost melted. Serve over hot cooked pasta. Makes 4 servings.