One of my favorite dishes to make for special occasions is lemon chicken pasta or lemon shrimp pasta – I usually like to have it on my birthday or our anniversary or Valentine’s Day, etc. There’s nothing overly complex about it, but we don’t do a lot of pasta dishes, so when we have this, it’s usually more special! Also, I’ve always craved everything lemon during pregnancy, so this has made its appearance several times during all three pregnancies.
I’ve changed my diet quite a bit over the past two years (read about that here), but luckily this is such a versatile dish that it can easily be made to accommodate different dietary preferences. Recently, Banza sent me several of their pastas to whip up something in the kitchen, and I decided I’d give my favorite lemon chicken pasta a try! I wanted to share the recipe since it turned out really delicious – and the best part is, it’s protein-packed and free of gluten and dairy.
As you can see, this is such an easy dinner recipe – and by the way, it’s still delicious when reheated the next day, too. If you prefer regular pasta, you can easily substitute that in place of chickpea pasta or you could even use zucchini or spaghetti squash ‘noodles’ – I’ve done this before as well! Also, if you are not dairy-free, you can use real butter. It really is such a versatile recipe!