New Recipe: Green Chicken Edamame Pasta

Ingredients (Serves 4)

  • 1 tablespoons cold-pressed extra virgin coconut oil
  • 600g chicken thighs, diced
  • 30g grass-fed butter
  • 2 garlic cloves, crushed
  • ½ cup chicken bone broth
  • 1/2 lemon, juiced
  • 1 cup canned coconut cream
  • 1 tbsp nutritional yeast, optional
  • 1 broccoli, floreted
  • 200g edamame pasta
  • Salt and pepper, to taste
  • Parsley, for garnish


  1. Bring water to boil in a large pot and cook edamame pasta according to package instructions.
  2. While pasta is cooking, heat oil on a fry pan over medium high heat. Cook chicken for 4-5 minutes on each side until golden brown. Remove chicken from the pan and set aside.
  3. In the same pan, melt the butter and add the garlic. Sauté for 1-2 minutes until fragrant. Add broth and lemon juice and bring to a light simmer. Stir through cream, nutritional yeast (if using) and broccoli and season.
  4. Once broccoli has softened, return chicken to the pan and stir until combined and heated through.
  5. Serve alongside fresh parsley and enjoy!
Recipe development and photography by Elyse Lagos from Captured Wellness.

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