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

Source: Everyday Food, March 2005
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18
  • Alison
    21 NOV, 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.
    Reply
  • MS12387027
    21 NOV, 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.
    Reply
  • SarahMartella
    21 NOV, 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??
    Reply
  • carolinaliving
    8 APR, 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.
    Reply

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