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+ servings

Edamame Pesto Chicken Pasta

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

Ingredients
  

  • 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

Pesto

  • 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

Instructions
 

  • 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.

Notes

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
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