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 1/2 cups)
1 tablespoon cold butter
1/3 cup grated Asiago or Parmesan cheese, plus more for garnish, if desired
Preparation
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.
