Under 30 Minutes

Pasta with Chicken and Peas

This is an especially quick and easy meal when using leftover roasted chicken with lemon sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2005


  • 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


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

  2. 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.

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


Be the first to comment!