edamame what now? 

I bought some new noodles from Costco…  Edamame Spaghetti…  they are organic, gluten-free, non-GMO, vegan, and kosher…  they supply you with 10 g of fiber, 22 g of protein and vitamin C and iron…

now I know you are doubting… you are saying ‘Catherine… we’ve tried the brown rice noodles and they are awful… we gone down the sticky, disgusting road of quinoa noodles only to find disappointment… why would this edamame you speak of be any different?’…


I put it to the kid test…  now, alone these noodles have basically no taste…  and a bit of an off-putting aroma…  but, pair it with some chicken parmesan and it’s magic…

not left-over magic… only cook as much as you are going to eat…

the children were saying things like ‘I can’t believe it’s not durum’…  ‘nailed it mom’…  ‘fibre never tasted so good’…

so, if you are looking for a pre-game meal for your little athlete or a protein/fibre packed boost for your own day… look no farther…

this meal packs a punch…  I am not going to tell the farmer that he is eating organic, gluten-free, non-GMO, vegan, kosher edamame noodles…  I think I’ll just say they are synthetically coloured durum noodles…  see if he notices…

oh – they are a product of China… go figure…


chicken parmesan with edamame noodles


  • 1/3 pkg Organic Edamame Spaghetti (907 g)
  • 5 boneless, skinless chicken breasts, sliced into 3 pieces each and flattened
  • 1 tsp kosher salt
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/8 cup butter, melted
  • 2 tbsp olive oil
  • 2 cans (398 mL) tomato sauce
  • 2 tbsp dried basil
  • 3/4 cup grated Asiago cheese (or mozzarella)


  • preheat oven to 450 degrees
  • cut chicken breasts into three pieces each
  • place plastic wrap over the breasts on the cutting board and smash until they are all even thickness
  • brush with butter and olive oil on both sides
  • in a pie plate, place breadcrumbs and parmesan cheese
  • batter the chicken on both sides
  • place on a greased baking sheet
  • spray the top of the chicken lightly with a vegetable spray so they brown
  • bake for 18 minutes
  • flip and bake for 5 more minutes or until golden and cooked
  • heat a large pot of water with salt in it to boiling
  • turn heat down and place noodles in to cook for 5-8 minutes
  • strain and they are ready to serve
  • in a large, deep skillet pour the tomato sauce and basil and heat
  • add chicken into the skillet and sprinkle with cheese
  • cover and cook on low heat until the cheese is melted
  • serve the chicken over the noodles with some sauce

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