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FETTUCCINE WITH CHICKEN-PEPPER SAUCE

Category:    Pasta, Chicken, Low-cal
Yield: 4 servings
 
      8 oz Spinach fettuccine                       -strips
           Non stick spray coating        10 3/4 oz Can sodium reduced,condensed
  1 1/2 c  Broccoli flowerets                       -cream of chicken or celery
      1    Sweet red or green pepper                -soup
      1 md Onion, chopped                      1 ts Dried basil, crushed
      1 tb Cooking oil                       1/2 c  Shredded reduced-fat cheddar
    3/4 lb Skinless, boneless chicken               -or Swiss cheese
           -breast halves, cut into       
 
  Cook pasta according to package directions; drain well.  Keep warm.
  
  Spray a cold large skillet with non-stick coating.  Preheat skillet over
  medium heat.  Stir-fry broccoli, pepper squares, and onion for 3 to 4
  minutes; remove from the skillet.  Add oil to the skillet.  Add oil to the
  skillet. Add the chicken strips; stir-fry for 3 to 4 minutes or till no
  longer pink.
  
  Add the condensed soup, basil, and 1/2 cup water to the skillet;mix
  thoroughly.  Stir in vegetable mixture.  Bring to boiling;reduce heat.  Add
  cheese; cook and stir till cheese is almost melted. Serve over hot pasta.
  Makes 4 servings.
  
  472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium
  Source: Eating Right, Living Well, Better Homes & Gardens Mag. 1992
 

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