Herbed Chicken and Fettuccini

9 ounces dry fettuccine pasta
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 red onion, sliced
1 julienned yellow bell pepper
2 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons sherry
salt and pepper to taste
7 1/2 ounces chive and onion cream cheese

Heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, garlic, chicken broth, sherry, salt and pepper.

Package up cream cheese and pasta.

To Freeze: Freeze in freezer safe container.

To Reheat: Cook until chicken is done. Blend in cream cheese and heat through . DO NOT ALLOW TO BOIL. Cook pasta and serve chicken over it.