Stir in the soup, broth and fettuccine in a 12-inch skillet over medium-high heat 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).
Stir in the peas and cook until hot. Season to taste with salt and pepper. Serve immediately.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.