Chicken and edamame pasta
By Chatelaine2
PREP TIME
20 min
TOTAL TIME
20 min
Serves
4
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
