Chicken Pasta with Edamame Pesto
What You Will Need
Ingredients
- 4 oz. frozen edamame-thawED
- 8 oz. pasta-cook according to direction-keep warm
- 8 oz. chicken breast ¡cut into thin strips
- 2 tbsp cooking oil
Seasoning
- 2 cloves garlic
- 6 tbsp grated parmesan cheese
- Black pepper to taste
- 2 cups basil
- 1 Tbsp pine nuts
- 2 oz. olive oil
- 2 tsp LEE KUM KEE Pure Sesame Oil
- 4 tbsp LEE KUM KEE Less Sodium Soy Sauce
- 2 tsp cornstarch
- 2 tbsp LEE KUM KEE Premium Oyster Flavored Sauce
- 2 tbsp chopped parsley
Made with
Lee Kum Kee products
How to make it
In a blender, combine the first eight ingredients. Process into a coarse paste.
Drizzle olive oil. Blend mixture into a smooth paste. Set aside.
In a small bowl, combine LEE KUM KEE OYSTER SAUCE, chicken and cornstarch. Mix well.
Heat oil in pan. Stir-fry chicken until golden brown.
Stir in cooked pasta and edamame pesto. Mix well.
Garnish with chopped parsley.
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