2 tbsp. vegetable oil
1 lb. boneless chicken
1 c. sliced mushrooms
1/4 c. onion (chopped)
2 tbsp. dry cherry
1 c. cream of chicken soup
1/2 c. sliced peppers
1/2 c. Parmesan cheese

In skillet in hot oil, cook chicken until brown. Remove and set aside. In hot drippings, cook mushrooms and onions until tender. Add sherry and soup. Heat through, stirring often. Add chicken and peppers. Cover. Simmer 10 minutes. Stir in cheese until melted. Serve over hot cooked pasta.