1 1/2 c. fresh broccoli flowerets
1 med. pepper, cut into 3/4 inch squares
1 med. onion, chopped
1 tbsp. cooking oil
12 oz. chicken (skinless & boneless)
1 (10 3/4 oz.) can condensed cream soup
1/2 c. water
1 tsp. crushed basil
1/2 c. Cheddar cheese, grated
8 oz. fettuccine, cooked & kept warm

Stir-fry broccoli, sweet pepper and onion. Remove and stir-fry chicken in oil. Add condensed soup and water; mix thoroughly. Stir in pepper mixture. Bring to boil; reduce heat. Add cheese; cook and stir until cheese is melted. Serve over cooked pasta.