Pasta with Chicken and Peas

Name: Pasta with Chicken and Peas
Prep time: 20 min
Total time: 20 min
Ingredients: 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 ½ cups); 1 tablespoon cold butter; 0.333 cup grated Asiago or Parmesan cheese, plus more for garnish, if desired

3.4

(18)

4 Reviews

By

Martha Stewart

Updated on May 27, 2020

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

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

Ingredients

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 ½ cups)
1 tablespoon cold butter
⅓ cup grated Asiago or Parmesan cheese, plus more for garnish, if desired

Directions

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

Originally appeared: Everyday Food, March 2005

Pasta with Chicken and Peas

Ingredients

Directions

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