Instructions: Mix soup and skim milk with a whisk until smooth. Set aside. In a 10 inch skillet, saute diced onion and red pepper in vegetable oil until nearly soft. Break up Sea Legs and add to skillet. Stir in soup mixture and peas.

Season to taste with black and red pepper. Simmer until heated through.

Serve over warm pasta.

This would also be great mixed with smaller pasta like twists or mini shells and baked in a casserole.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.