Chicken Pasta Parmesan

2 tbsp. vegetable oil
1 lb. boneless skinless chicken or turkey breast, cut into 2" x 1" pieces
1 cup sliced mushrooms
1/4 cup chopped onion
2 tbsp. dry sherry
1 can cream of chicken soup
1/2 cup thinly sliced peppers (red and green)
1/2 cup grated Parmesan cheese

In skillet, in hot oil, cook chicken until browned. Remove and set aside.
In hot drippings, cook mushrooms and onion until tender.
Add sherry and soup. Heat through, stirring often. Add chicken and peppers. Cover; simmer 10 min., stirring occasionally.
Stir in cheese until melted. Serve over hot cooked pasta. Garnish with basil sprig if desired.

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