Creamy Plant-Based Chicken and Broccoli Pasta

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

Creamy Plant-Based Chicken and Broccoli Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Chicken and Broccoli Pasta

Savor a delightful dish blending tender plant-based chicken, crisp steamed broccoli, and whole wheat pasta enveloped in a luscious, dairy-free cashew cream sauce. Finished with a sprinkle of nutritional yeast for a savory umami boost, this comforting meal is as nourishing as it is satisfying.

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NUTRITION

519kcal
Protein
34.9g
Fat
16.1g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

3 oz Plant-Based Chicken

2 oz Whole Wheat Pasta (dry)

1 cup Cooked Broccoli

2 tbsp Cashew Cream

2 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a pan over medium heat. Sauté the minced garlic until fragrant.

  • 3

    Add the plant-based chicken to the pan and cook for 4-5 minutes until lightly browned.

  • 4

    Stir in the cashew cream and nutritional yeast, allowing the mixture to warm and thicken into a creamy sauce. Season with salt and pepper to taste.

  • 5

    Fold in the cooked broccoli and pasta, ensuring everything is evenly coated with the sauce.

  • 6

    Heat for an additional 2 minutes, then remove from heat and serve immediately.

Creamy Plant-Based Chicken and Broccoli Pasta

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

Creamy Plant-Based Chicken and Broccoli Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Chicken and Broccoli Pasta

Savor a delightful dish blending tender plant-based chicken, crisp steamed broccoli, and whole wheat pasta enveloped in a luscious, dairy-free cashew cream sauce. Finished with a sprinkle of nutritional yeast for a savory umami boost, this comforting meal is as nourishing as it is satisfying.

NUTRITION

519kcal
Protein
34.9g
Fat
16.1g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

3 oz Plant-Based Chicken

2 oz Whole Wheat Pasta (dry)

1 cup Cooked Broccoli

2 tbsp Cashew Cream

2 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a pan over medium heat. Sauté the minced garlic until fragrant.

  • 3

    Add the plant-based chicken to the pan and cook for 4-5 minutes until lightly browned.

  • 4

    Stir in the cashew cream and nutritional yeast, allowing the mixture to warm and thicken into a creamy sauce. Season with salt and pepper to taste.

  • 5

    Fold in the cooked broccoli and pasta, ensuring everything is evenly coated with the sauce.

  • 6

    Heat for an additional 2 minutes, then remove from heat and serve immediately.