Fettuccine with Chicken-Pepper Sauce

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.