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Chicken Pasta with Edamame Pesto

Preparation Time:   15  (mins)
Cooking Time:   20  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Easy
Serving Size:   4  (person)


Frozen Edamame 4 ozthawed
Garlic 2 cloves
Cheese 6 tbsp [Parmesan, grated]
Pepper 1 pinch [for taste ]
Pine Nuts 1 tbsp
Olive oil 2 oz
Chicken 8 oz [cut into thin strips]
Pasta 8 ozcook according to direction
Cornstarch 2 tsp
Cooking oil 2 tbsp
Chopped parsely 2 tbsp
Basil leaf 1


Sesame Oil (Pure) 2 tsp
Less Sodium Soy Sauce 4 tbsp
Premium Oyster Flavored Sauce 2 tbsp

  1. In a blender, combine edamame, garlic, parmesan cheese, black pepper, basil, pine nuts, olive oil, and Lee Kum Kee Pure Sesame Oil. Process into a coarse paste (edamame pesto).
  2. Drizzle olive oil.  Blend mixture into a smooth paste. Set aside.
  3. In a small bowl, combine Lee Kum Kee Premium Oyster Flavored Sauce, Less Sodium Soy Sauce, chicken and cornstarch. Mix well.
  4. Heat oil in pan.  Stir-fry chicken until golden brown.
  5. Stir in cooked pasta and edamame pesto. Mix well.
  6. Garnish with chopped parsley.


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