Creamy Garlic Cashew Fettuccine with Pan-Seared Chicken and Fresh Spinach

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

Creamy Garlic Cashew Fettuccine with Pan-Seared Chicken and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Cashew Fettuccine with Pan-Seared Chicken and Fresh Spinach

Savor this wholesome fusion where tender pan-seared chicken meets a luxuriously creamy garlic cashew sauce tossed with perfectly cooked fettuccine and fresh spinach. This dish strikes the balance between rich nutty warmth and bright, vibrant greens for a satisfying meal.

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NUTRITION

360kcal
Protein
33.4g
Fat
14.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.5 oz Cashews

1 oz Whole Wheat Fettuccine

1 cup Fresh Spinach

1 clove Garlic

1 tsp Olive Oil

1 cup Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the whole wheat fettuccine. Cook according to package directions until al dente, then drain and set aside.

  • 2

    While pasta cooks, heat a non-stick skillet over medium-high heat and add olive oil. Season the chicken breast on both sides with salt and pepper.

  • 3

    Pan-sear the chicken breast for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and let rest before slicing.

  • 4

    In the same skillet, lower the heat to medium and add minced garlic. Sauté briefly until fragrant, being careful not to burn.

  • 5

    Add the cashews and a splash of water to the skillet. Using a small immersion blender or by stirring vigorously, blend the mixture into a rough creamy sauce.

  • 6

    Return the drained pasta to the skillet along with the fresh spinach. Toss everything together, adding more water if needed to achieve a creamy consistency. Adjust salt and pepper to taste.

  • 7

    Slice the pan-seared chicken and place atop the fettuccine. Serve warm and enjoy your balanced, flavorful meal.

Creamy Garlic Cashew Fettuccine with Pan-Seared Chicken and Fresh Spinach

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

Creamy Garlic Cashew Fettuccine with Pan-Seared Chicken and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Cashew Fettuccine with Pan-Seared Chicken and Fresh Spinach

Savor this wholesome fusion where tender pan-seared chicken meets a luxuriously creamy garlic cashew sauce tossed with perfectly cooked fettuccine and fresh spinach. This dish strikes the balance between rich nutty warmth and bright, vibrant greens for a satisfying meal.

NUTRITION

360kcal
Protein
33.4g
Fat
14.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.5 oz Cashews

1 oz Whole Wheat Fettuccine

1 cup Fresh Spinach

1 clove Garlic

1 tsp Olive Oil

1 cup Water

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the whole wheat fettuccine. Cook according to package directions until al dente, then drain and set aside.

  • 2

    While pasta cooks, heat a non-stick skillet over medium-high heat and add olive oil. Season the chicken breast on both sides with salt and pepper.

  • 3

    Pan-sear the chicken breast for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and let rest before slicing.

  • 4

    In the same skillet, lower the heat to medium and add minced garlic. Sauté briefly until fragrant, being careful not to burn.

  • 5

    Add the cashews and a splash of water to the skillet. Using a small immersion blender or by stirring vigorously, blend the mixture into a rough creamy sauce.

  • 6

    Return the drained pasta to the skillet along with the fresh spinach. Toss everything together, adding more water if needed to achieve a creamy consistency. Adjust salt and pepper to taste.

  • 7

    Slice the pan-seared chicken and place atop the fettuccine. Serve warm and enjoy your balanced, flavorful meal.