YOUR SOLIN GENERATED RECIPE
Creamy Cashew Chicken Alfredo Pasta with Broccoli
Enjoy a light yet comforting twist on classic Alfredo with tender chicken breast, whole wheat pasta, and vibrant steamed broccoli coated in a velvety cashew cream sauce. This dish marries rich, nutty flavors with the freshness of broccoli and a squeeze of lemon for a balanced, satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1 oz Whole Wheat Pasta (dry)
1 cup Steamed Broccoli
0.5 oz Raw Cashews
1 clove Garlic
1 tbsp Lemon Juice
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Start by cooking the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until it is browned and cooked through, about 5-6 minutes per side. Once cooked, slice the chicken into strips.
Steam the broccoli until tender but still vibrant, about 4-5 minutes, then set aside.
In a blender, combine the raw cashews, garlic, lemon juice, a pinch of salt, and 2-3 tablespoons of water. Blend until smooth and creamy, adjusting water to reach your desired sauce consistency.
In a microwave-safe bowl or small saucepan, briefly warm the cashew cream if desired, then add it to the pasta along with the cooked chicken and steamed broccoli. Toss gently to coat all ingredients evenly with the creamy sauce.
Taste and adjust salt and pepper as needed before serving. Enjoy your creamy, nutritious cashew chicken alfredo pasta!