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Gallery Pasta with Chicken and Peas Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist Salt and pepper 12 ounces fettuccine pasta 1 cup reserved Lemon Sauce, see Roasted Chicken with Lemon Sauce 1 package (10 ounces) frozen peas, thawed 1 reserved cooked chicken half, skin removed, meat shredded (1 1/2 cups) 1 tablespoon cold butter 1/3 cup grated Asiago or Parmesan cheese, plus more for garnish, if desired

Gallery Pasta with Chicken and Peas

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Pasta with Chicken and Peas

Pasta with Chicken and Peas

Pasta with Chicken and Peas

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • Salt and pepper 12 ounces fettuccine pasta 1 cup reserved Lemon Sauce, see Roasted Chicken with Lemon Sauce 1 package (10 ounces) frozen peas, thawed 1 reserved cooked chicken half, skin removed, meat shredded (1 1/2 cups) 1 tablespoon cold butter 1/3 cup grated Asiago or Parmesan cheese, plus more for garnish, if desired

Directions

In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions. Drain; set aside.

Add lemon sauce to pot. Bring to a boil; reduce to a simmer. Add peas and chicken; cook until warmed through, 2 to 3 minutes. Stir in butter until incorporated.

Remove from heat. Add pasta and cheese; season with salt and pepper. Toss to combine. Garnish with more cheese, if desired.

Reviews (4)

 Add Rating & Review     18 Ratings   5 star values:        2    4 star values:        6    3 star values:        7    2 star values:        3    1 star values:        0

Reviews (4)

Add Rating & Review     18 Ratings   5 star values:        2    4 star values:        6    3 star values:        7    2 star values:        3    1 star values:        0

Add Rating & Review

18 Ratings 5 star values: 2 4 star values: 6 3 star values: 7 2 star values: 3 1 star values: 0

18 Ratings 5 star values: 2 4 star values: 6 3 star values: 7 2 star values: 3 1 star values: 0

18 Ratings 5 star values: 2 4 star values: 6 3 star values: 7 2 star values: 3 1 star values: 0

  • 5 star values: 2 4 star values: 6 3 star values: 7 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       11/21/2008   Associate EDF editor Caroline suggests using chicken broth as a substitute and finishing it with a squeeze of lemon and a small nob of butter.  

Martha Stewart Member     Rating: Unrated       11/21/2008   Just thinking, but to make the lemon sauce without the drippings maybe you could toss a chicken cube into the wine before reducing it, or reduce additional chicken broth by half to intensify the chicken flavour or instead of using a chicken cube use the concentrated liquid chicken flavouring if it is available in your area.  

Martha Stewart Member     Rating: Unrated       11/21/2008   how would you make the lemon sauce if you don't use this as a left over recipe, since it calls for the drippings from the roasted chicken??  

Martha Stewart Member     Rating: Unrated       04/08/2008   I still had left-overs from this left-over recipe, so I made a green salad with tomatoes and served the pasta,chicken, peas dish as a pasta salad mixed with the salad ingredients. A good basalmic vinegar dressing goes well with it.

    Martha Stewart Member

    Rating: Unrated 11/21/2008

Associate EDF editor Caroline suggests using chicken broth as a substitute and finishing it with a squeeze of lemon and a small nob of butter.

Rating: Unrated

Just thinking, but to make the lemon sauce without the drippings maybe you could toss a chicken cube into the wine before reducing it, or reduce additional chicken broth by half to intensify the chicken flavour or instead of using a chicken cube use the concentrated liquid chicken flavouring if it is available in your area.

how would you make the lemon sauce if you don’t use this as a left over recipe, since it calls for the drippings from the roasted chicken??

Rating: Unrated 04/08/2008

I still had left-overs from this left-over recipe, so I made a green salad with tomatoes and served the pasta,chicken, peas dish as a pasta salad mixed with the salad ingredients. A good basalmic vinegar dressing goes well with it.

All Reviews for Pasta with Chicken and Peas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Chicken and Peas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest