Recipes Ingredients Meat & Poultry Chicken Pasta with Chicken and Peas 3.4 (18) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 27, 2020 Rate PRINT Share Close 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 Rate It PRINT