Creamy Cashew Alfredo Pasta with Crispy Chicken and Roasted Broccoli

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

Creamy Cashew Alfredo Pasta with Crispy Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Crispy Chicken and Roasted Broccoli

Enjoy a comforting dish that combines tender, crispy chicken with whole wheat pasta smothered in a silky cashew alfredo sauce, paired with perfectly roasted broccoli. This balanced plate offers a delightful mix of textures and flavors without sacrificing your nutritional goals.

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NUTRITION

469kcal
Protein
44.7g
Fat
17.9g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/8 cup blended Raw Cashews

1 cup Broccoli

1 tsp Olive Oil

1 clove Garlic

1 tbsp Nutritional Yeast

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper, and spread them on a baking tray. Roast for 15-20 minutes until slightly crispy and tender.

  • 2

    Season the chicken breast with salt and pepper. Cook the chicken on a hot skillet over medium-high heat for about 5-6 minutes per side until golden and cooked through. Once cooked, let it rest and then slice into strips.

  • 3

    For the cashew Alfredo sauce, blend raw cashews with a small amount of water, garlic, and nutritional yeast until smooth and creamy. Adjust salt and pepper to taste.

  • 4

    Heat the cooked whole wheat pasta in a pan over medium heat. Pour in the cashew cream sauce and stir gently to combine, warming through.

  • 5

    Plate the pasta, top with crispy chicken strips, and arrange the roasted broccoli on the side. Serve immediately and enjoy!

Creamy Cashew Alfredo Pasta with Crispy Chicken and Roasted Broccoli

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

Creamy Cashew Alfredo Pasta with Crispy Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Crispy Chicken and Roasted Broccoli

Enjoy a comforting dish that combines tender, crispy chicken with whole wheat pasta smothered in a silky cashew alfredo sauce, paired with perfectly roasted broccoli. This balanced plate offers a delightful mix of textures and flavors without sacrificing your nutritional goals.

NUTRITION

469kcal
Protein
44.7g
Fat
17.9g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/8 cup blended Raw Cashews

1 cup Broccoli

1 tsp Olive Oil

1 clove Garlic

1 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper, and spread them on a baking tray. Roast for 15-20 minutes until slightly crispy and tender.

  • 2

    Season the chicken breast with salt and pepper. Cook the chicken on a hot skillet over medium-high heat for about 5-6 minutes per side until golden and cooked through. Once cooked, let it rest and then slice into strips.

  • 3

    For the cashew Alfredo sauce, blend raw cashews with a small amount of water, garlic, and nutritional yeast until smooth and creamy. Adjust salt and pepper to taste.

  • 4

    Heat the cooked whole wheat pasta in a pan over medium heat. Pour in the cashew cream sauce and stir gently to combine, warming through.

  • 5

    Plate the pasta, top with crispy chicken strips, and arrange the roasted broccoli on the side. Serve immediately and enjoy!