1) In large skillet brown garlic. Cut chicken breasts into strips and add to garlic. Brown and remove.
2) Empty soup into skillet. Add skim milk and Sherry.
3) When it is smooth, add capers and artichoke hearts and oregano.
4) Put chicken back into sauce to heats.
5) Toss over cooked fettuccini. Sprinkle with Parmesan cheese and crushed red pepper. Garnish with fresh basil sprigs, if available.