Creamy Cashew Chicken Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Chicken Pasta with Roasted Vegetables

Savor a vibrant dinner featuring tender chicken breast, whole wheat pasta tossed in a luscious cashew cream, and a medley of roasted vegetables. This dish balances bright, roasted flavors with a creamy sauce that's light yet satisfying.

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NUTRITION

364kcal
Protein
33.5g
Fat
12.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

1/2 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

10 g Cashews

1 tsp Olive Oil

1 clove Garlic (minced)

1/4 cup Water (for cashew cream)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20 minutes or until tender and slightly caramelized.

  • 3

    Season the chicken breast with salt and pepper. In a preheated pan over medium heat, cook the chicken for about 6-7 minutes per side or until fully cooked. Let rest and then slice into strips.

  • 4

    Blend the cashews with water until smooth to create a light and creamy sauce.

  • 5

    In a mixing bowl, combine the cooked whole wheat pasta, roasted vegetables, sliced chicken, minced garlic, and cashew cream. Adjust salt and pepper to taste.

  • 6

    Serve warm and enjoy this balanced, creamy pasta dish with a delightful mix of textures and flavors.

Creamy Cashew Chicken Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Chicken Pasta with Roasted Vegetables

Savor a vibrant dinner featuring tender chicken breast, whole wheat pasta tossed in a luscious cashew cream, and a medley of roasted vegetables. This dish balances bright, roasted flavors with a creamy sauce that's light yet satisfying.

NUTRITION

364kcal
Protein
33.5g
Fat
12.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

1/2 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

10 g Cashews

1 tsp Olive Oil

1 clove Garlic (minced)

1/4 cup Water (for cashew cream)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20 minutes or until tender and slightly caramelized.

  • 3

    Season the chicken breast with salt and pepper. In a preheated pan over medium heat, cook the chicken for about 6-7 minutes per side or until fully cooked. Let rest and then slice into strips.

  • 4

    Blend the cashews with water until smooth to create a light and creamy sauce.

  • 5

    In a mixing bowl, combine the cooked whole wheat pasta, roasted vegetables, sliced chicken, minced garlic, and cashew cream. Adjust salt and pepper to taste.

  • 6

    Serve warm and enjoy this balanced, creamy pasta dish with a delightful mix of textures and flavors.