Chicken and edamame pasta

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PREP TIME

20 min

TOTAL TIME

20 min

Serves

4

Chicken and edamame pasta

Photo, Erik Putz.


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