Chicken With Peppers and Pasta (Gluten Free)

I got this recipe from the back of a Cambells soup label and thought it sounded yummy.I tried it right away and it is a very yummy, delicious, and easy dinner. I also like to sprinkle alittle bit of parmesan cheese over top of pasta before serving. Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb boneless skinless chicken breast
• 1 (540 ml) can  cream of mushroom soup (gluten free)
• 1 (540 ml) can condensed chicken broth (gluten free)
• 1  medium  red pepper, cut in chunks
• 1  medium green pepper, cut in chunks
• 1⁄8 teaspoon cracked black pepper
• 1⁄3 cup parmesan cheese
•  cooked  gluten-free pasta

Directions

1. Heat oil at medium-high in large skillet.
2. Add chicken and stir fry until browned and cooked through. Set chicken aside.
3. Reduce heat to medium. Combine soup, broth, pepper chunks and pepper in skillet.
4. Heat to a boil stirring often- about 10-15 minutes. Until peppers are tender and mixture is thickened.
5. Stir in cooked pasta and warm over low heat, stirring often.Add cheese and chicken chunks.
6. Serve and enjoy!