YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Seared Chicken and Roasted Broccoli
Enjoy a hearty and wholesome meal that perfectly balances creamy cashew alfredo pasta with savory seared chicken and nutrient-rich roasted broccoli. This dish offers a delightful blend of textures and flavors, combining the richness of the cashew sauce with the light char of chicken and the crisp bite of roasted broccoli, creating a satisfying and clean-eating meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1/4 cup Raw Cashews
1 cup Broccoli
1 tbsp Nutritional Yeast
2 cloves Garlic
1 tsp Olive Oil
1 tsp Lemon Juice
PREPARATION
Preheat the oven to 425°F. Toss the broccoli with a teaspoon of olive oil, a pinch of salt, and crushed garlic. Spread it on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.
Meanwhile, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a high-speed blender, combine raw cashews, nutritional yeast, garlic, lemon juice, a splash of water, and a pinch of salt to create a smooth, creamy sauce. Adjust water for desired thickness.
Pat the chicken breast dry and season lightly with salt and pepper. Heat a skillet over medium-high heat and add the chicken, searing for about 4-5 minutes per side until fully cooked. Once done, slice into strips.
Combine the cooked pasta with the cashew alfredo sauce in a large mixing bowl. Toss in the roasted broccoli and top with the seared chicken slices.
Mix gently and serve warm, enjoying the rich creaminess paired with the savory chicken and crisp broccoli.