YOUR SOLIN GENERATED RECIPE
Chicken with Creamy Cashew Alfredo Pasta and Roasted Broccoli
Enjoy a wholesome and satisfying meal featuring tender chicken breast, whole wheat pasta bathed in a rich, homemade cashew Alfredo sauce, and perfectly roasted broccoli. This dish strikes a balance between savory protein and creamy, nutty goodness, making it a comforting choice for a nutritious dinner.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1/4 cup soaked Cashews
1/4 cup Unsweetened Almond Milk
1 cup Broccoli
1 teaspoon Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper. In a non-stick skillet, heat half the olive oil over medium heat and sear the chicken for 3-4 minutes per side until lightly browned. Transfer the chicken to the oven to finish cooking for about 10 minutes or until fully cooked.
Toss the broccoli with the remaining olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.
While the chicken and broccoli are cooking, boil water in a pot and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
For the creamy cashew Alfredo sauce, blend the soaked cashews, unsweetened almond milk, garlic, a pinch of salt, and pepper until smooth and creamy. Adjust thickness with a little extra almond milk if needed.
Slice the cooked chicken into strips. In a mixing bowl, combine the pasta, cashew Alfredo sauce, roasted broccoli, and chicken slices. Toss gently until everything is evenly coated.
Serve warm and enjoy a balanced and flavorful meal!