Ingredients
| 3 cups (210 g) | Italpasta Gluten Free Fusilli, cooked and drained |
| 2 tbsp (30 mL) | Italpasta Extra Virgin Olive Oil |
| 1 cup (250 mL) | chopped grilled chicken |
| ½ cup (125 mL) | edamame |
| ¼ cup (60 mL) | diced red peppers |
| 3 tbsp (45 mL) | chopped cashews |
| ½ cup (125 mL) | hoisin sauce |
| 2 tbsp (30 mL) | smooth peanut butter |
| 1 tbsp (15 mL) | low sodium soy sauce |
| 1 tbsp (15 mL) | lime juice |
| 1 tbsp (15 mL) | sriracha |
| 1 | head Boston lettuce |
Steps
- In a bowl whisk together hoisin sauce, olive oil, peanut butter, soy sauce, lime juice, sriracha, and 3 tablespoons of water.
- In a large bowl combine fusilli, chicken, edamame, red pepper, and prepared dressing.
- To serve, divide pasta salad between Boston lettuce leaves and sprinkle with chopped cashews.
Nutritional Information
Calories per serving 650, Fat 33 g, Cholesterol 58 mg, Sodium 986 mg, Carbohydrates 64 g, Fibre 4 g
- Edamame is an excellent source of Protein, Thiamin, and Iron.
- 1 serving of cashews (1/4 cup) contains 25% of the %DV of Magnesium.