Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 carton (32 ounces) Pacific Foods® Organic Creamy Butternut Squash Soup
- 1 cup Pacific Foods® Organic Free Range Chicken Broth
- 8 ounces uncooked fettuccine pasta
- 1 cup frozen green peas, thawed
- 1/2 cup grated Parmesan cheese
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Instructions
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Step 1
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes or until lightly browned.
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Step 2
Stir in the soup, broth and fettuccine and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes or until the fettuccine is tender, stirring often (stirring is important to separate the pasta and prevent sticking).
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Step 3
Stir in the peas and cook until hot. Stir in the cheese and season to taste with salt and pepper. Serve immediately.
