This lemon pasta with chicken and peas is a light and delicious dinner recipe! You will love this easy family meal.
Preheat the oven to 450 degrees. Place the chicken pieces in a casserole dish. Drizzle the olive oil on top. Season with salt and pepper.
Bake the chicken at 450 degrees for about 45 minutes, or until it reaches an internal temperature of 165 degrees F.
Remove the chicken from the casserole dish and set aside to cool. Pour the juices from the casserole dish into a sauce pan and add the broth and lemon juice. Cook over medium high heat until the sauce is reduced by about one fourth - this should take 5-6 minutes. Set aside.
While the chicken cools, make the pasta according to package directions.
Once the chicken is cool, remove the skin and discard. Take the meat off the bones and shred it.
Add the chicken and the peas to the sauce and heat through. Stir in the vegan buttery spread. Serve over gluten free pasta or zoodles.
You can make the chicken the day before - just let it cool and then refrigerate. Save the juices in the refrigerator as well.
If you don't want to do gluten free pasta, you can serve this with zoodles, or any other vegetable noodle you like.
Store leftovers in the refrigerator for 3-4 days.