Creamy Cashew Alfredo 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 Pasta with Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Chicken and Roasted Broccoli

Enjoy a satisfying, nutrient-packed dish featuring tender grilled chicken, perfectly cooked whole wheat pasta, and roasted broccoli, all enveloped in a silky, dairy-free cashew alfredo sauce with a hint of garlic and nutritional yeast. This wholesome meal delivers comfort and clean flavors in every bite.

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NUTRITION

520kcal
Protein
48.3g
Fat
18.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

2 tbsp Raw Cashews

1 cup Roasted Broccoli

1 clove Garlic

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Olive Oil

1/2 cup Water

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a teaspoon of olive oil, a pinch of salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 2

    While the broccoli roasts, season the chicken breast with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes per side, then let rest and slice.

  • 3

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

  • 4

    For the cashew alfredo sauce, blend the raw cashews, water, garlic, nutritional yeast, and lemon juice until smooth and creamy. Adjust the consistency with a little more water if needed.

  • 5

    In a large bowl, combine the cooked pasta with the cashew sauce. Stir in the sliced chicken and roasted broccoli until evenly coated.

  • 6

    Serve warm, garnished with extra nutritional yeast or a squeeze of lemon if desired.

Creamy Cashew Alfredo 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 Pasta with Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Chicken and Roasted Broccoli

Enjoy a satisfying, nutrient-packed dish featuring tender grilled chicken, perfectly cooked whole wheat pasta, and roasted broccoli, all enveloped in a silky, dairy-free cashew alfredo sauce with a hint of garlic and nutritional yeast. This wholesome meal delivers comfort and clean flavors in every bite.

NUTRITION

520kcal
Protein
48.3g
Fat
18.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

2 tbsp Raw Cashews

1 cup Roasted Broccoli

1 clove Garlic

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Olive Oil

1/2 cup Water

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a teaspoon of olive oil, a pinch of salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 2

    While the broccoli roasts, season the chicken breast with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes per side, then let rest and slice.

  • 3

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

  • 4

    For the cashew alfredo sauce, blend the raw cashews, water, garlic, nutritional yeast, and lemon juice until smooth and creamy. Adjust the consistency with a little more water if needed.

  • 5

    In a large bowl, combine the cooked pasta with the cashew sauce. Stir in the sliced chicken and roasted broccoli until evenly coated.

  • 6

    Serve warm, garnished with extra nutritional yeast or a squeeze of lemon if desired.