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1.Heat The Picante Sauce, Celery And Peas In A 4-Quart Saucepan Over Medium Heat To A Boil. Reduce The Heat To Low. Stir In The Tuna. Cook Until The Celery Is Tender, Stirring Occasionally. 2.Add The Fettuccine To The Saucepan And Toss To Coat. Sprinkle With The Parsley And Cheese.
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