Here’s how I made it:

3/4 lb dry spaghetti (4 servings)
1 1/2 cups snow peas
2 tbsp butter
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 1/2 cups mushrooms, sliced
1 cup dry white wine
1 cup grated parmesan cheese
1 cooked chicken breast, sliced

I cooked the spaghetti in a large pot of salted boiling water for 10 minutes, adding the snow peas in the last couple minutes, then drained it and returned it to the pot. In the meantime, I melted the butter over medium heat in a large skillet and cooked the onion, garlic, and mushrooms for about five minutes. The wine and chicken were added next and allowed to simmer for a couple minutes. To finish the sauce, I removed it from the heat and stirred in the parmesan. The sauce was poured over the spaghetti and peas and tossed to coat.