Gluten-Free Pesto Soba Noodles & Chicken

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Prep time: 45 mins
Calories: 552

Nutty-tasting soba noodles are delicious when slurped up cold, making them a great option for a make-ahead lunch. This recipe livens them up with a sprightly pesto, colorful veggies and meaty chicken. Think of this dish as an unlikely match-up of delicious Japanese and Mediterranean flavors. Look for gluten-free soba noodles, made with 100% buckwheat. You’ll have extra Broccoli Pesto on hand, which can be used in other dishes or frozen for future use.

MAKES 4 SERVINGS.

Ingredients:

Gluten-Free Pesto Soba Noodles & Chicken

Mathew Kadey

Broccoli Pesto

3 cups broccoli florets
1 cup fresh basil
1/4 cup grated Parmesan cheese of choice, optional
1/4 cup sesame seeds
Juice of 1/2 lemon
2 garlic cloves, chopped
1/4 teaspoon salt
3 tablespoons extra virgin olive oil

Pasta

8 ounces gluten-free soba noodles
1 pound cooked chicken breast, sliced
1 large yellow bell pepper, seeded and thinly sliced
1 pint cherry tomatoes, halved
1 large carrot, cut into matchsticks

Directions:

1. To make pesto, add 1 inch water to a saucepan and insert a steamer basket. Place broccoli in the basket and bring water to a boil. Steam, covered, just until broccoli is bright green and tender, about 3 minutes. (Alternatively, blanch broccoli in a pan of boiling water until bright green and tender, about 90 seconds; drain.) Immediately place broccoli in a bowl of ice water to cool. Drain broccoli and place in a food processor container with basil, Parmesan cheese (if using), sesame seeds, lemon juice, garlic and salt. Blend into a grainy mixture. With the machine running, slowly drizzle in olive oil through the top tube. Remove pesto from food processor container.

2. Bring a large pot of water to a boil. Add soba noodles and cook according to package directions, about 4 minutes, stirring often at the start of cooking. Reserve 1/4 cup of the cooking liquid. Drain and transfer noodles immediately to a bowl of ice water to stop the cooking process. Drain noodles well and place in a large bowl.

3. Add 1 cup pesto to soba noodles and stir together gently. Add reserved pasta cooking water, 1 tablespoon at a time, as needed, to help pesto adhere to noodles. Add more pesto, if desired.

4. Gently stir in chicken, bell pepper, tomatoes and carrot.

5. Divide into 4 equal servings and place in sealed containers. Keep chilled up to 5 days.

Each serving (with pesto) contains 552 calories, 19g total fat, 4g saturated fat, 0g trans fat, 86mg cholesterol, 692mg sodium, 55g carbohydrate, 3g fiber, 3g sugars, 45g protein, 33Est GL.
Each tablespoon of pesto contains 27 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 27mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 1g protein, 0Est GL.

Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

1 serving contains 552 calories, 19g total fat, 4g saturated fat, 0g trans fat, 86mg cholesterol, 692mg sodium, 55g carbohydrates, 3g fiber, 3g sugars, 45g protein.