1 1/2 c. broccoli flowerets
1 med. red sweet pepper, cut into 3/4 inch squares
1 med. onion, chopped (1/2 c.)
1 tbsp. cooking oil
1 (10 3/4 oz.) can 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. fettuccine noodles, cooked, drained, kept warm

Spray a cold skillet with nonstick spray coating. Preheat skillet over medium heat. Stir fry broccoli, sweet peppers and onion for 3 to 4 minutes. Add condensed soup, water and basil to skillet. Mix thoroughly. Bring to boil; reduce heat; add cheese. Cook and stir until cheese is almost melted. Serve over hot cooked pasta.