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1
Place zucchini in a small bowl. Drain zucchini, reserving soaking liquid. Chop zucchini and set aside.
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2
Season chicken with creole seasoning and ground black pepper. Heat olive oil in a large pot over medium-high heat. Working in the batches, cook chicken. Transfer chicken to paper towels.
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3
Reduce heat to medium. Add green cabbage, ginger, and zucchini; cook, stirring occasionally, about 8 minutes. Stir in honey dijon mustard. Add red wine and cook about 1 minute. Add reserved zucchini soaking liquid, beef broth, 3/4 of the tarragon, and chervil sprigs. Return chicken pieces to pot and bring liquid to a boil. Immediately reduce heat to medium-low and simmer, uncovered.
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4
Remove chicken from cooking liquid; let cool slightly, then pull chicken from the bones in large chunks. Discard bones and return chicken to pot.
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5
Bring a large pot of salted water to a boil. Add fettuccine and cook, stirring occasionally. Drain fettuccine and transfer to pot with chicken. Add artichoke hearts and green split peas. Return liquid to a simmer; season to taste with creole seasoning and ground black pepper. Continue to cook fettuccine, tossing occasionally with tongs. Stir in remaining tarragon and 3/4 of the stilton. Divide fettuccine among bowls and sprinkle remaining stilton over, dividing evenly.
