In A 5-Qt. Dutch Oven, Saute Chicken In Oil Over Medium Heat Until Browned. Add Onion, Pepper And Garlic; Saute Until Tender. Add Peas, Broth, Cream, Italian Seasoning And Salt; Bring To A Boil. Reduce Heat; Simmer For 10 Minutes. Add Pasta And Parmesan Cheese; Simmer For 5 Minutes. Garnish With Walnuts.