Kim's Chicken Alfredo

Ingredients

• 10.8 ounce cream of mushroom soup canned
• 1 ounce onion soup mix dry
• 3 cloves garlic minced
• 0.5 cup peas green
• 0.1 teaspoon ground pepper black
• 2 tablespoons penzey's southwest seasoning italian
• 0.5 cup milk 
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 1 pound fettuccine pasta dry
• 2  chicken breast halves boneless skinless cut into bite-size pieces
• 0.5 cup water 

Equipment

• bowl
• frying pan
• pot

Directions

1. In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes.
2. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.
3. In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water.
4. Add to chicken mixture.
5. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.
6. While sauce is simmering, bring a large pot of lightly salted water to a boil.
7. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce to serve.