Pan-Seared Chicken with Creamy Cashew Alfredo Pasta and Roasted Broccoli

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 Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Cashew Alfredo Pasta and Roasted Broccoli

Enjoy a comforting plate of pan-seared chicken breast served over a bed of whole wheat pasta tossed in a luscious, dairy-free cashew Alfredo sauce accompanied by crisp roasted broccoli. This dish delivers a balanced mix of tender protein, whole grains, and vibrant veggies, perfect for a satisfying meal that’s both nourishing and flavorful.

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NUTRITION

406kcal
Protein
37.2g
Fat
15.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1/8 cup chopped Cashews

1 cup Broccoli florets

1 clove Garlic

1 tbsp Nutritional Yeast

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F for roasting broccoli.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until cooked through and golden brown. Remove and let rest.

  • 4

    While the chicken cooks, toss broccoli florets with a pinch of salt and roast in the oven on a baking sheet for about 12-15 minutes until tender and slightly charred.

  • 5

    For the cashew Alfredo sauce, blend the chopped cashews, garlic, nutritional yeast, a pinch of salt, and enough water (around 1/4 cup) until smooth and creamy. Adjust thickness by adding more water if necessary.

  • 6

    Warm the cooked whole wheat pasta in a saucepan and stir in the cashew Alfredo sauce until well coated.

  • 7

    Slice the chicken breast and plate over the pasta, with roasted broccoli on the side.

  • 8

    Drizzle any remaining sauce over the top, and serve immediately.

Pan-Seared Chicken with Creamy Cashew Alfredo Pasta and Roasted Broccoli

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 Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Cashew Alfredo Pasta and Roasted Broccoli

Enjoy a comforting plate of pan-seared chicken breast served over a bed of whole wheat pasta tossed in a luscious, dairy-free cashew Alfredo sauce accompanied by crisp roasted broccoli. This dish delivers a balanced mix of tender protein, whole grains, and vibrant veggies, perfect for a satisfying meal that’s both nourishing and flavorful.

NUTRITION

406kcal
Protein
37.2g
Fat
15.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Pasta

1/8 cup chopped Cashews

1 cup Broccoli florets

1 clove Garlic

1 tbsp Nutritional Yeast

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F for roasting broccoli.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until cooked through and golden brown. Remove and let rest.

  • 4

    While the chicken cooks, toss broccoli florets with a pinch of salt and roast in the oven on a baking sheet for about 12-15 minutes until tender and slightly charred.

  • 5

    For the cashew Alfredo sauce, blend the chopped cashews, garlic, nutritional yeast, a pinch of salt, and enough water (around 1/4 cup) until smooth and creamy. Adjust thickness by adding more water if necessary.

  • 6

    Warm the cooked whole wheat pasta in a saucepan and stir in the cashew Alfredo sauce until well coated.

  • 7

    Slice the chicken breast and plate over the pasta, with roasted broccoli on the side.

  • 8

    Drizzle any remaining sauce over the top, and serve immediately.