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.

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??

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.