2 tablespoon vegetable oil
1 lb. boneless, skinless chicken OR turkey breast cut to 1 or 2 inch pieces
1 cup sliced mushrooms
1/4 cup chopped onion
2 tablespoon dry sherry or cooking sherry
1/2 cup thin sliced peppers- red or green
1/2 cup grated parmesan cheese
1 can campbell’s can of chicken soup
1. In skillet in hot oil, cook chicken until browned. Remove and set aside.
2. In hot drippings, cook mushrooms and onions until tender.
3. Add sherry and soup. Heat thru, stirring often. Add chicken and peppers. Cover. Simmer 10 minutes, stirring occasionally.
4. Stir in cheese until melted. Serve over hot, cooked pasta. Garnish with basil sprigs, if desired.