Chicken and Edamame Pasta with Pesto Sauce

Recipe is contributed by Ms Ang Yi Pin, former Nutrition Intern at the Singapore Heart Foundation

Serves: 1
Time: 40 minutes

Ingredients

• Chicken breast, deskinned, 60g
• Edamame, 90g
• Whole-grain pasta, cooked, 100g
• Asparagus, 100g
• Cherry tomatoes, 100g
• Banana, 1

Pesto Sauce (Optional)

• Fresh basil, 20g
• Olive oil 15g
• Garlic, minced, 2.5g (½ tsp)
• Baked cashew nuts, 10g

Method

1. Cook chicken breast in boiling water for 10 minutes or till cooked. Shred and portion out 60g.
2. Cook pasta in boiling water for 15 minutes. Portion out 100g of the cooked pasta.
3. Boil/steam asparagus and edamame for 5 minutes.
4. Add in cashew nuts, garlic, olive oil and basil into the blender.
5. Pulse blender 5 times. Blend until combined with some coarse.
6. Mix pasta with pesto sauce (optional).
7. Serve with a banana to form your Heart Smart Eating Portion.

Nutrients per Serving