This is not a plug (because barely anyone reads this and no one would pay me to talk about them) but I found a GF pasta I like! In the past I wanted the pasta to be nutritious so we tried edamame pasta, black bean pasta, and my favorite, chickpea pasta; all of them super high in protein and with a decent texture. I found, though, that the Barilla GF pasta is the most like the “enriched wheat flour” variety we grew up with, so of course it’s the one the family prefers. Regardless, pasta is back in the rotation. This recipe came together quite free-hand, as I had zero fresh vegetables around but I always keep shelled edamame in the freezer. We all enjoyed it so much that I made it again the next week, and the next. I figured I should write down the specs because a high protein, quick and easy weeknight dinner that everyone likes isn’t so easy to come by. As you skim through, you’ll notice I poached the chicken breasts. I did this because they come out the most tender, which I think works so well with pasta. If you have rotisserie chicken meat or leftover grilled chicken, by all means use that.
Gluten Free Chicken, Edamame and Ricotta Pasta
3 chicken breasts
1 box (12 oz.) GF rotini
1 (16 oz) bag shelled edamame
1/3 c. extra virgin olive oil
Juice of 1 lemon
1 tsp. kosher salt
1/2 tsp. black pepper
3 cloves garlic, minced
1/2 c. ricotta cheese
1. Bring a medium saucepan of water to boil. Add chicken and reduce to simmer. Simmer 10 minutes or until cooked through. Remove and let cool enough to handle, then chop.
2. Bring a pot of water to boil. Add 2 tsp. salt. Add pasta and boil the recommended time; right before it’s done, add edamame. After about 30 seconds, drain and rinse pasta/edamame. Return to pot.
3. Add olive oil, lemon juice, salt, pepper, garlic and cheese. Stir to combine. Add chicken and toss to combine. Serve, topping with additional ricotta if desired.