1 1/2 c. broccoli flowerets
1 med. red or yellow pepper, cut in 3/4" squares
1 med. onion, chopped
1 tbsp. cooking oil
12 oz. skinless, boneless chicken breasts, cut into strips
1 (10 3/4 oz.) can cream soup (chicken, celery, broccoli)
1/2 c. water
1 tsp. dried basil, crushed
1/2 c. shredded Cheddar cheese
8 oz. fettuccine, cooked according to pkg. directions

Spray a large skillet with non stick coating. Preheat skillet over medium heat. Stir-fry broccoli, sweet pepper and onion for 3 to 4 minutes; remove from skillet. Add oil to skillet. Add poultry and stir-fry 4-5 minutes or until no longer pink.

Add cream 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.