In a large heavy pot, heat the butter over medium high heat until hot. Season the chick-en with 3/4 teaspoon salt, and 1/2 teaspoon salt, then add to the pot and cook, until golden, about 6 minutes. Stir in the shallot and cook until translucent, about 2 minutes. Stir in the stock and bring to a simmer. Stir in the pasta dan cook until the chicken is cooked through and the pasta is al dente, about 12 minutes. Stir in the peas and re-move the pot from the heat. Season the soup with salt and pepper to taste, then serve.
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