- 1 (1-ounce) envelope garlic-herb soup mix
- 1 3/4 cups milk
- 1 cup chopped cooked chicken
- 1/2 cup sugar snap peas
- 6 ounces fettuccine, cooked
- 1/4 cup grated Parmesan cheese
How to Make It
Whisk together soup mix and milk in a 2-quart saucepan; bring to a boil, stirring constantly. Add chicken and peas; reduce heat, and simmer 3 minutes or until chicken is well heated. Toss with fettuccine; sprinkle with Parmesan.