Chicken and edamame pasta
20
- Prep Time20 mins
- Total Time20 mins
- Makes4 servings
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 41g, Carbohydrates 56g, Fat 12g, Fibre 9g, Sodium 686mg.
Excellent source of vitamin B6.
