YOUR SOLIN GENERATED RECIPE
Creamy Cashew Pasta with Pan-Seared Chicken and Roasted Broccoli
Savor a delightful bowl of tender pan-seared chicken paired with whole wheat pasta enveloped in a velvety cashew cream, complemented by perfectly roasted broccoli. This dish combines nutty creaminess with a satisfying crunch, creating a balanced meal that nourishes and delights with every bite.
INGREDIENTS
1 piece (100g) Chicken Breast
0.75 cup cooked Whole Wheat Pasta (approx. 120g)
0.7 ounce (20g) Raw Unsalted Cashews
1 cup chopped Broccoli (91g)
1 teaspoon Olive Oil
1 clove Garlic
0.5 cup Water
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the chopped broccoli with a drizzle of olive oil, salt, and pepper; spread them on a baking sheet. Roast in the oven for about 15-20 minutes until edges become crispy.
Meanwhile, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Add the chicken and sear for about 5-6 minutes per side or until fully cooked through.
Cook the whole wheat pasta according to package directions until al dente, then drain.
For the cashew cream, combine the raw cashews, garlic, water, a pinch of salt, and a dash of pepper in a blender. Blend until smooth, adding a little more water if needed for desired consistency.
In a large mixing bowl, toss the cooked pasta with the cashew cream, then fold in the roasted broccoli. Slice the pan-seared chicken breast and place on top.
Finish with an extra light drizzle of olive oil and a sprinkle of salt and pepper if desired. Serve warm and enjoy your balanced, creamy meal!