Pasta with Chicken and Peas
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Everyday Food, March 2005
18 Ratings
- 5 star values: 2
- 4 star values: 6
- 3 star values: 7
- 2 star values: 3
- 1 star values: 0
Anonymous
Rating: Unrated
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.
Anonymous
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.
Anonymous
Rating: Unrated
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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Anonymous
Rating: Unrated
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.