Creamy Cashew Alfredo Pasta with Roasted Asparagus and Grilled Chicken

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

Creamy Cashew Alfredo Pasta with Roasted Asparagus and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus and Grilled Chicken

Enjoy a velvety cashew alfredo pasta paired with tender roasted asparagus and juicy grilled chicken, creating a harmonious balance of creamy, nutty sauce and fresh, vibrant vegetables. The dish offers a satisfying medley of textures and flavors that will delight your taste buds while complementing your fitness goals.

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NUTRITION

579kcal
Protein
44.7g
Fat
22.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz dry Whole Wheat Pasta

1/4 cup Cashews

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 cup Asparagus

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes on each side. Slice into strips once cooked.

  • 3

    Toss the asparagus with 1 tsp olive oil, salt, and pepper. Roast in the preheated oven for 12-15 minutes until tender and slightly crisp.

  • 4

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

  • 5

    In a high-speed blender, combine cashews, unsweetened almond milk, nutritional yeast, garlic, a pinch of salt, and about 1/4 cup water (or reserved pasta water) to create a smooth, creamy sauce. Blend until completely smooth.

  • 6

    Return the pasta to the pot over low heat. Pour the cashew sauce over the pasta and stir gently to combine, adding a little pasta water if needed to loosen the sauce.

  • 7

    Plate the pasta, then top with grilled chicken slices and roasted asparagus. Serve warm.

Creamy Cashew Alfredo Pasta with Roasted Asparagus and Grilled Chicken

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

Creamy Cashew Alfredo Pasta with Roasted Asparagus and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus and Grilled Chicken

Enjoy a velvety cashew alfredo pasta paired with tender roasted asparagus and juicy grilled chicken, creating a harmonious balance of creamy, nutty sauce and fresh, vibrant vegetables. The dish offers a satisfying medley of textures and flavors that will delight your taste buds while complementing your fitness goals.

NUTRITION

579kcal
Protein
44.7g
Fat
22.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz dry Whole Wheat Pasta

1/4 cup Cashews

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 cup Asparagus

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes on each side. Slice into strips once cooked.

  • 3

    Toss the asparagus with 1 tsp olive oil, salt, and pepper. Roast in the preheated oven for 12-15 minutes until tender and slightly crisp.

  • 4

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

  • 5

    In a high-speed blender, combine cashews, unsweetened almond milk, nutritional yeast, garlic, a pinch of salt, and about 1/4 cup water (or reserved pasta water) to create a smooth, creamy sauce. Blend until completely smooth.

  • 6

    Return the pasta to the pot over low heat. Pour the cashew sauce over the pasta and stir gently to combine, adding a little pasta water if needed to loosen the sauce.

  • 7

    Plate the pasta, then top with grilled chicken slices and roasted asparagus. Serve warm.