Creamy Cashew Alfredo Whole Wheat Pasta with 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 Whole Wheat Pasta with Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Chicken and Roasted Broccoli

Enjoy a vibrant dish featuring tender grilled chicken, whole wheat pasta tossed in a luxuriously creamy cashew alfredo sauce, and perfectly roasted broccoli. This meal brings together a harmonious blend of textures and flavors, offering a satisfying balance between lean protein, wholesome grains, and fresh vegetables.

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NUTRITION

504kcal
Protein
40.4g
Fat
18.2g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

2 tablespoons Raw Cashews

1/3 cup Unsweetened Almond Milk

1 cup Broccoli

1 teaspoon Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the broccoli.

  • 2

    Season the chicken breast with salt and pepper. Sear in a non-stick skillet with half of the olive oil over medium-high heat until golden on both sides and cooked through, about 4-5 minutes per side. Remove and slice.

  • 3

    Meanwhile, toss broccoli florets with remaining olive oil, minced garlic, salt, and pepper. Roast in the oven on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    For the cashew alfredo sauce, blend the raw cashews, unsweetened almond milk, lemon juice, a pinch of salt, pepper, and a splash of water if needed until very smooth.

  • 6

    Combine the pasta with the cashew alfredo sauce in a large bowl. Add the sliced chicken and roasted broccoli. Toss gently to ensure everything is evenly coated.

  • 7

    Adjust seasoning to taste and serve warm.

Creamy Cashew Alfredo Whole Wheat Pasta with 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 Whole Wheat Pasta with Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Chicken and Roasted Broccoli

Enjoy a vibrant dish featuring tender grilled chicken, whole wheat pasta tossed in a luxuriously creamy cashew alfredo sauce, and perfectly roasted broccoli. This meal brings together a harmonious blend of textures and flavors, offering a satisfying balance between lean protein, wholesome grains, and fresh vegetables.

NUTRITION

504kcal
Protein
40.4g
Fat
18.2g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

2 tablespoons Raw Cashews

1/3 cup Unsweetened Almond Milk

1 cup Broccoli

1 teaspoon Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the broccoli.

  • 2

    Season the chicken breast with salt and pepper. Sear in a non-stick skillet with half of the olive oil over medium-high heat until golden on both sides and cooked through, about 4-5 minutes per side. Remove and slice.

  • 3

    Meanwhile, toss broccoli florets with remaining olive oil, minced garlic, salt, and pepper. Roast in the oven on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    For the cashew alfredo sauce, blend the raw cashews, unsweetened almond milk, lemon juice, a pinch of salt, pepper, and a splash of water if needed until very smooth.

  • 6

    Combine the pasta with the cashew alfredo sauce in a large bowl. Add the sliced chicken and roasted broccoli. Toss gently to ensure everything is evenly coated.

  • 7

    Adjust seasoning to taste and serve warm.