1 lb. fettuccine or angel hair pasta, cooked al dente
1 pt. lite sour cream
1 can chicken bouillon
1 tbsp. parsley
Grated cheese to taste
Freshly ground pepper

Cook pasta in boiling water and chicken broth (3 cups water and 1 can chicken broth). Drain pasta reserving 1 cup liquid. Place pasta in serving bowl, toss in sour cream, parsley, pepper, and grated cheese to make a light sauce. If sauce becomes too dry, add extra reserved liquid to achieve proper consistency.