3 chicken breasts cut in pieces
1 med. onion chopped
1/2 red bell pepper chopped (I like the color)
Tbs. diced garlic
Hand-full of chopped green onions
Sm. hand-full of chopped fresh parsley
Lemon Pepper Seasoning
Creole seasoning
Cream of mushroom soup (or your favorite)
Angel Hair Pasta (1" round) and break in three
1 tbs. butter (about)
Olive oil to coat bottom of pan
Season
chicken breast or thighs with creole seasoning and lemon pepper. In
olive oil, brown chicken breast and onion lightly. Put the pasta to boil in another pot.
Add
bell pepper and garlic and sauté another 5 minutes or so. 
Add
cream of mushroom soup and 1/4 cup of water and parsley. Cover and cook
on low fire until the soup and well blended. Stir occasionally so it
doesn't burn. Taste and add seasoning as you see fit. 
Rinse
and drain cooked pasta (no oil added) and add to pan mixture. Stir well
and cover. Cook on low fire for 5 minutes. Adjust seasonings as you like. If it looks a little too thick add small amounts of water until it's the consistency you like. Don't over thin the soup.
A little Andouille Bread goes well with this.