YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Pan-Seared Chicken and Fresh Broccoli
Savor the delicious blend of tender pan-seared chicken, light whole wheat pasta, and crisp broccoli, all enveloped in a luxuriously creamy cashew alfredo sauce with a hint of garlic and lemon. This dish offers a balanced mix of protein, healthy fats, and whole grains, making it a satisfying meal that fits perfectly within your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1/4 cup Raw Cashews
1 cup Fresh Broccoli
1/2 cup Unsweetened Almond Milk
2 cloves Garlic
1 Tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Cook the whole wheat pasta in a pot of boiling salted water according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper, then pan-sear for about 5-6 minutes per side until fully cooked and golden brown. Remove the chicken from the skillet and let rest before slicing.
In a blender, add the raw cashews, unsweetened almond milk, garlic, lemon juice, a pinch of salt, and black pepper. Blend until smooth and creamy to form your alfredo sauce.
Steam or lightly sauté the broccoli until tender-crisp, about 3-4 minutes.
In a large bowl, combine the cooked pasta, broccoli, and cashew alfredo sauce. Toss gently to coat all ingredients evenly.
Slice the pan-seared chicken breast and layer on top of the pasta. Serve immediately.