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Chicken and edamame pasta

14

  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 servings
Chicken and edamame pasta

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 250 g whole wheat spaghetti

  • 2 tbsp sesame oil, divided

  • 2 tbsp low-sodium soy sauce

  • 2 tbsp rice wine vinegar

  • 2 tsp sriracha

  • 1 1/2 tsp granulated sugar

  • 1/2 tsp salt

  • 2 skinless, boneless chicken breast, thinly sliced

  • 2 cups frozen shelled edamame, thawed

  • 1/2 cup sliced green onions, about 3

  • 1/2 cup roughly torn fresh basil

Instructions

  • COOK pasta in a large pot of boiling water, following package directions, until tender, 7 to 8 min. Drain.

  • WHISK 4 tsp oil with soy, vinegar, sriracha, sugar and salt in a small bowl. Set aside.

  • HEAT remaining 2 tsp oil in a large non-stick frying pan over medium-high. Add chicken. Cook, stirring, until chicken is no longer pink, 4 to 5 min. Stir in pasta, edamame and soy mixture, until warmed through, about 1 min. Sprinkle with green onions and basil.


Chatelaine Quickies: One pot pasta


Nutrition (per serving)

Calories 482, Protein 41g, Carbohydrates 56g, Fat 12g, Fibre 9g, Sodium 686mg.
Excellent source of vitamin B6.

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