Chicken Tetrazzini

1 Pkg. frozen green peas and pearl onions
1 Can fat-free cream of chicken soup
3/4 C Skim milk
1/4 C Grated Parmesan cheese
3 C Cooked verminicelli or thin spaghetti
3 Cooked chicken breasts, cut in 1/2 inch strips
1 T Oil

Cook verminicelli or spaghetti as package directs.  Combine soup, milk and vegetables with 2 tablespoons of cheese.   Pour this mixture over the spaghetti in a shallow baking dish that has been sprayed with a non-stick cooking spray.  Bake at 400 degrees for 15 minutes or until hot and bubbly.  Meanwhile, sauté chicken in oil until cooked.  Add to vegetables and spaghetti.  Mix lightly and sprinkle remaining cheese on top.