Edamame pasta with pesto and chicken
Green edamame pasta with fresh pesto and tender grilled chicken, a protein-rich Phase 2 dinner.
Edamame pasta with pesto and chicken is a vibrant green plate packed with flavour and protein. The edamame pasta naturally has a firm bite and mild, beany character, which is beautifully refreshed here with green pesto, a dollop of creme fraiche and juicy strips of chicken. Cherry tomatoes and rocket make the whole dish fresh and colourful, ready in less than a quarter of an hour.
In Phase 2 you can add controlled carbohydrates, and this protein-rich pasta does that smartly. The edamame pasta itself already delivers plenty of plant-based protein, and combined with the chicken you'll hit around 40 grams per serving. That protein, combined with the fibre from the beans and vegetables, creates deep satiety, making this dish an excellent fit for a protein diet and keeping you satisfied for longer.
Lovely with a shaving of fresh Parmesan over the top, or with a few toasted pine nuts for an extra crunchy, nutty bite.
Zo maak je het
- Cook the edamame pasta until just cooked and drain.
- Fry the chicken strips in the oil until cooked through and season with pepper and salt.
- Mix pesto with creme fraiche and a splash of pasta water to make a sauce.
- Toss the pasta, chicken and tomatoes through the sauce.
- Heat briefly and fold through the rocket lightly at the last moment.
- Serve immediately with a little extra pepper.
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