banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Edamame Pesto Chicken Pasta

    Share

    Edamame Pesto Chicken Pasta

    This surprising rendition of pesto will have pasta lovers licking their lips.

    Advertisement

    2 1/2 cups (625 mL) frozen shelled edamame, thawed
    1 cup (250 mL) packed cilantro
    1/3 cup (80 mL) grated Parmesan cheese
    Juice of 1/2 lemon
    2 garlic cloves, minced
    1/4 tsp (1 mL) sea salt
    1/4 tsp (1 mL) freshly ground black pepper
    1/4 cup (60 mL) extra-virgin olive oil
    1 lb (450 g) whole grain spaghetti
    2 tsp (10 mL) grapeseed or other cooking oil
    1 lb (450 g) skinless, boneless chicken breast, cut into 1 in (2.5 cm) cubes
    4 cups (1 L) baby spinach or other tender greens
    1/4 cup (60 mL) roughly chopped unsalted roasted almonds

    Place 1 cup (250 mL) thawed edamame, cilantro, Parmesan, lemon juice, garlic, salt, and pepper in food processor container and blend until well combined. With machine running, pour in olive oil through feed tube and process until mixture is only slightly chunky. Set aside.

    Prepare spaghetti according to package directions. Add remaining edamame to simmering water during the last 3 minutes that pasta is cooking.

    Meanwhile, heat oil in skillet over medium heat. Place chicken in skillet and cook until no longer pink, about 6 minutes.

    Drain pasta and edamame and place them back in pot along with cooked chicken, pesto, and greens. Stir very well to combine and to wilt greens. Place on serving plates and top with almonds and additional Parmesan if desired.

    Serves 6.

    Each serving contains: 590 calories; 41 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 65 g total carbohydrates (1 g sugars, 4 g fibre); 253 mg sodium 

    source: "Little Green Giants", alive #366, April 2013

    Advertisement

    Edamame Pesto Chicken Pasta

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.