Pan-Seared Chicken with Creamy Cashew Alfredo Whole Wheat Pasta

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

Pan-Seared Chicken with Creamy Cashew Alfredo Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Cashew Alfredo Whole Wheat Pasta

Enjoy a delightful fusion of tender, pan-seared chicken paired with a luxuriously creamy cashew alfredo sauce tossed through whole wheat pasta. This dish combines hearty protein with wholesome grains and a velvety, nutty sauce that brings a satisfying richness and depth to every bite.

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NUTRITION

532kcal
Protein
43.5g
Fat
18.7g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

2 tablespoons Raw Cashews

1/4 cup Unsweetened Almond Milk

1 tablespoon Nutritional Yeast

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, blend the raw cashews, unsweetened almond milk, nutritional yeast, and garlic until a smooth, creamy sauce forms. If needed, add a splash more almond milk to reach desired consistency.

  • 3

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat.

  • 4

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest for a few minutes, then slice into strips.

  • 5

    Return the skillet to low heat and add the cashew cream to warm it up gently, stirring constantly to avoid curdling.

  • 6

    Toss the drained pasta in the creamy cashew sauce until evenly coated. Plate the pasta and top with the sliced chicken.

  • 7

    Finish with an optional drizzle of extra nutritional yeast or freshly ground black pepper if desired, and serve warm.

Pan-Seared Chicken with Creamy Cashew Alfredo Whole Wheat Pasta

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

Pan-Seared Chicken with Creamy Cashew Alfredo Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Cashew Alfredo Whole Wheat Pasta

Enjoy a delightful fusion of tender, pan-seared chicken paired with a luxuriously creamy cashew alfredo sauce tossed through whole wheat pasta. This dish combines hearty protein with wholesome grains and a velvety, nutty sauce that brings a satisfying richness and depth to every bite.

NUTRITION

532kcal
Protein
43.5g
Fat
18.7g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

2 tablespoons Raw Cashews

1/4 cup Unsweetened Almond Milk

1 tablespoon Nutritional Yeast

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, blend the raw cashews, unsweetened almond milk, nutritional yeast, and garlic until a smooth, creamy sauce forms. If needed, add a splash more almond milk to reach desired consistency.

  • 3

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat.

  • 4

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest for a few minutes, then slice into strips.

  • 5

    Return the skillet to low heat and add the cashew cream to warm it up gently, stirring constantly to avoid curdling.

  • 6

    Toss the drained pasta in the creamy cashew sauce until evenly coated. Plate the pasta and top with the sliced chicken.

  • 7

    Finish with an optional drizzle of extra nutritional yeast or freshly ground black pepper if desired, and serve warm.