Fettuccine With Chicken-pepper Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Spinach fettuccine,
Non stick spray coating,
1 1/2 cup: Broccoli flowerets,
1: Sweet red or green pepper,
1 medium: Onion, chopped
1 tbsp: Cooking oil,
3/4 lbs: Skinless, boneless chicken breast halves, cut into strips
10 3/4 ounce: Can sodium reduced, condensed cream of chicken or celery soup
1 tsp: Dried basil, crushed
1/2 cup: Shredded reduced-fat cheddar or Swiss cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp