Chicken Pasta with Edamame Pesto
What You Will Need
Ingredients
- 4 oz. frozen edamame-thawed
- 2 cloves garlic
- 6 Tbsp. grated parmesan cheese
- Black pepper, to taste
- 2 cups basil
- 1 Tbsp. pine nuts
- 2 oz. olive oil
- 8 oz. pasta-cook according to direction-keep warm
- 8 oz. chicken breast ¡cut into thin strips
- 2 tsp. cornstarch
- 2 Tbsp. cooking oil
- 2 Tbsp. chopped parsley
Marinade
- 2 tsp. Lee Kum Kee Pure Sesame Oil
- 4 Tbsp. Lee Kum Kee Less Sodium Soy Sauce
- 2 Tbsp. Lee Kum Klee Premium Oyster Sauce
Made with
Lee Kum Kee products
How to make it
In a blender, combine edamame, garlic, parmesan cheese, black pepper, basil, pine nuts, Sesame Oil, Soy Sauce. Process into a coarse paste mixture.
Drizzle olive oil. Blend mixture into a smooth paste. Set aside. (edamame pesto)
In a small bowl, combine Oyster Sauce, chicken and cornstarch. Mix well.
Heat cooking 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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