Chicken, almonds, spinach and edamame beans all combine together to create an amazing dish that will fill even the hungriest of bellies!


Combine all the pesto ingredients together in a mini food processor, and pulse until finely minced.

To cook the edamame beans that are to be added whole to the pasta at the end, add them into the pasta water during the last 4 minutes.

Use leftover rotisserie chicken for a quicker meal to put together. Chop it up and add to the skillet to warm, then add in the remaining ingredients along with the pesto and cooked pasta.

Once gluten free pasta is cooked, and you heat it again like below in the skillet, it can break apart very easily, so be very gentle when tossing. As soon as everything is combined, immediately remove from skillet and divide among plates.



Edamame Pesto Chicken Pasta

Marla Hingley
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6


  • 1 lb cooked chicken breast cubed (or rotisserie)
  • 1 lb GF spaghetti
  • 1 cup shelled edamame beans raw
  • 4 cups baby spinach or other green, roughly chopped
  • ¼ cup toasted almonds coarsely chopped


  • 1 cup shelled edamame beans raw
  • 1 cup fresh cilantro packed
  • 1/3 cup Parmesan grated
  • Juice & zest from ½ lemon or more to taste
  • 2 cloves garlic minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup olive oil


  • To prepare pesto, place uncooked edamame beans and remaining ingredients (except oil) into a small food processor. Pulse to coarsely chop. With machine running slowly pour into oil and process until well combined (still slightly chunky). Set aside.
  • Cook chicken (or chop up some left over rotisserie roast chicken) then set aside.
  • Boil pasta, adding edamame beans during the last 3 minutes of cooking. Reserve ½ cup pasta water. Drain well, then return back to pot along with the chicken, pesto, and spinach. Gently toss* to combine - the remaining heat from the noodles will wilt the spinach. If pesto is too thick, loosen with a bit of oil or reserved pasta water.
  • To serve, garnish with almonds, a drizzle of lemon juice and more Parmesan if desired.


Once gluten free pasta is cooked, and you heat it again in the skillet, it can break apart very easily, so be very gentle when tossing then immediately remove it from the skillet to prevent it from overcooking
Tried this recipe?Let us know how it was!


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