YOUR SOLIN GENERATED RECIPE
Chicken with Creamy Cashew Alfredo Pasta and Roasted Broccoli
Savor a delightful plate of succulent grilled chicken paired with whole wheat pasta enveloped in a silky cashew cream sauce, all complemented by perfectly roasted broccoli. The dish blends creamy and nutty flavors with a satisfying crunch, making it both nutritious and delicious for a balanced meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
0.5 oz Raw Cashews
1/4 cup Unsweetened Cashew Milk
1 cup Broccoli
1 clove Garlic
1 tsp Olive Oil
Salt & Pepper
PREPARATION
Preheat the oven to 425°F for roasting the broccoli.
Season the chicken breast with salt and pepper. In a skillet, heat half the olive oil over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and slightly browned.
Meanwhile, chop the broccoli into florets, toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and lightly crisp.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
For the cashew Alfredo sauce, blend the raw cashews, unsweetened cashew milk, a clove of garlic, salt, and pepper until smooth. If the sauce is too thick, add a splash of water to reach a creamy consistency.
Combine the cooked pasta with the cashew cream sauce in a pan over low heat, stirring to warm the sauce and coat the pasta evenly.
Slice the chicken breast and plate it alongside the creamy Alfredo pasta. Add a portion of roasted broccoli to complete the dish.
Garnish with an extra crack of black pepper if desired and serve warm.