2 tbsp. vegetable oil
1 lb. boneless chicken
1 c. sliced mushrooms
1/4 c. onion
2 tbsp. dry sherry
1 can cream of chicken soup
1/2 c. green & red peppers
1/2 c. grated Parmesan cheese

1. In skillet, hot oil, cook chicken until browned, set aside.

2. Cook mushrooms and onions until tender.

3. Add sherry and soup. Heat through, stirring often. Add chicken and peppers. Cover. Simmer 10 minutes, stir occasionally.

4. Stir in cheese until melted. Serve over hot pasta. Serves 4. May be doubled.