Chicken and Broccoli

This is from the cookbook Trim and Terrific, Meals on the Move by Holly Clegg. I love the flavor that having the red bell pepper in it adds. And it is a simple stove top recipe.

Ingredients: 4 c. broccoli florets, 1 red bell pepper, seeded and cut into 3/4 inch squares ( which I never do, I just cut it however), 1 onion chopped ( I only use half), 1 lb boneless skinless chicken breast cut into strips, 1 (10 3/4 oz) can low fat cream of broccoli soup, 1/2 c. water, 1 tsp. dried basil, 1/2 c. shredded reduced fat cheddar cheese (I always just use the full fat stuff. I think the reduced fat is gross), 1 oz. package of fettucini or two cups of cooked rice.

In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, red pepper, and onion until crisp tender, about 4 minutes. Remove the vegetables from the skillet. Coat the pan again with nonstick cooking spray and add the chicken. Stir fry until no longer pink, about 4 minutes. Add the cream of broccoli soup, water, and basil to the skillet. Mix well. Stir in the pepper mixture. Bring to boil; reduce heat, and cook for 10 minutes. Add the cheese, stirring until the cheese is melted. Prepare the pasta (or rice). Serve over the pasta or rice. Serves 4.

If you follow the recipe precisely, the nutritional info is:
calories 387
protein 39
carbs 46
fat 6
fiber 5
cholesterol 72