#898 - Chicken and Peppers

(by Shirley McNevich)

1 - 10.75oz. Campbell's cream of mushroom soup
3/4 cup water
1/2 cup Parmesan cheese
4 cups cooked pasta (your choice of shape)--about 8oz. dry
2 boneless/skinless chicken breasts (cut into bite sized pieces)
1 chopped red pepper
1 small chopped onion (optional)
2 tsp. dried parsley
2-3 TBSP canola oil
salt and pepper

Cook and drain pasta according to box directions--rinse, drain and set aside. In a large skillet add canola oil, chopped red pepper, chopped onion and chicken pieces--cook over medium heat and brown the chicken. Add salt and pepper to the chicken to your taste. Add mushroom soup, water and Parmesan cheese--stir. Add cooked pasta and dried parsley--stir and heat until hot enough to serve.