Fettuccine with Chicken-and-Creamy Herb Sauce

Ingredients

• 1 cup meat from a rotisserie chicken cooked chopped
• 6 ounces fettuccine barilla cooked
• 1.8 cups milk 
• 1 ounce garlic-herb soup mix 
• 0.3 cup parmesan cheese grated
• 0.5 cup sugar snap peas 

Equipment

• sauce pan
• whisk

Directions

1. Whisk together soup mix and milk in a 2-quart saucepan; bring to a boil, stirring constantly.
2. Add chicken and peas; reduce heat, and simmer 3 minutes or until chicken is well heated. Toss with fettuccine; sprinkle with Parmesan.