This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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)

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