Light Chicken With Mushroom Cream Sauce And Red Peppers - cooking recipe

Ingredients

4 thin sliced boneless skinless chicken breasts (.75-1 lbs.)
1 (10 ounce) can condensed cream of mushroom & garlic soup
2 red capsicums or 2 red bell peppers, sliced
1/2 cup low-fat sour cream or 1/2 cup fat free sour cream
season salt
black pepper
1 whole wheat pasta, cooked and drained

Preparation

Spray a saute pan liberally with cooking spray and warm over medium heat.
Add red pepper and chicken to pan.
Sprinkle lightly with season salt.
Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
Add sour cream and cream of mushroom soup.
Cook until heated through and sprinkle with black pepper.
Serve over pasta.