YOUR SOLIN GENERATED RECIPE
Creamy Cashew Chicken and Broccoli Pasta
Savor a delightfully creamy dish featuring tender chicken breast, vibrant broccoli, and whole wheat pasta tossed in a luscious cashew cream sauce. This dish marries the savory warmth of garlic and lemon with the nutty richness of cashews, creating a balanced and satisfying meal perfect for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Whole Wheat Pasta (cooked)
1 cup Broccoli
1.5 oz Raw Cashews
1 clove Garlic
1 tbsp Lemon Juice
0.25 cup Low-Sodium Chicken Broth
0.5 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Start by soaking the cashews in warm water for at least 20 minutes to soften them for the sauce. Drain before use, reserving a small handful for garnishing if desired.
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken for about 5-6 minutes per side until cooked through. Remove the chicken from the skillet and slice into bite-sized pieces.
In the same skillet, add the chopped garlic and broccoli. Sauté for 3-4 minutes until the broccoli is bright green and slightly tender.
Meanwhile, blend the soaked cashews (using about all of the 1.5 oz) together with garlic, lemon juice, and low-sodium chicken broth until smooth and creamy. Adjust seasoning with salt and pepper.
Return the sliced chicken to the skillet with broccoli. Add the cooked pasta and pour the cashew cream sauce over the mixture. Toss gently to combine all ingredients evenly, warming through for an additional 2 minutes.
Taste and adjust seasonings as needed. Serve warm, garnished with any reserved chopped cashews if desired.