8 oz Spinach fettuccine

           Non stick spray coating
  1 1/2 c  Broccoli flowerets

      1    Sweet red or green pepper

      1 md Onion, chopped

      1 tb Cooking oil

    3/4 lb Skinless, boneless chicken

           -breast halves, cut into
           -strips
 10 3/4 oz Can sodium reduced,condensed

           -cream of chicken or celery
           -soup
      1 ts Dried basil, crushed

    1/2 c  Shredded reduced-fat cheddar

           -or Swiss cheese
  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.