1 quart chicken broth
1/4 teaspoon dried dill weed
1 tablespoon chopped onion
1/2 cup chopped, cooked chicken
1/3 cup fresh refrigerated fettuccini
1 tablespoon Italian parsley, chopped
Place broth and dill in a 4-quart saucepan or Dutch oven. Heat over medium-high until it boils. Stir in onion, chicken, fettuccini and parsley. Return to boil. Lower heat and simmer until cooked through about 5 minutes.
Yields 4 to 6 servings.