YOUR SOLIN GENERATED RECIPE
Creamy Cashew Garlic Pasta with Pan-Seared Chicken
Savor the delightful fusion of tender pan-seared chicken paired with a luxuriously creamy cashew garlic pasta. This dish boasts a harmonious balance of nutty, garlicky flavor with hearty whole wheat pasta and a vibrant touch of spinach, delivering both satisfaction and nourishment in every bite.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
20 g Raw Cashews
1 tsp Olive Oil
2 Garlic Cloves
1 cup Spinach
1/4 cup Water
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken and pan-sear for about 4-5 minutes per side until cooked through and golden brown. Remove from the skillet and let rest.
In a blender, combine raw cashews, garlic cloves, water, a pinch of salt, and pepper. Blend until a smooth and creamy sauce forms.
If needed, warm a small skillet over medium heat and pour the cashew sauce to gently heat, stirring continuously. Do not boil.
In a serving bowl, toss the cooked whole wheat pasta with the cashew garlic sauce until well-coated.
Add fresh spinach to the pasta and mix, letting the residual heat wilt the greens slightly.
Slice the pan-seared chicken and arrange on top of the creamy pasta. Garnish with an extra crack of pepper if desired, and serve immediately.