Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes or until lightly browned. 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).. Stir in the peas and cook until hot. Stir in the cheese and season to taste with salt and pepper. Serve immediately.