Ingredients
Scale
- 3/4 cup raw cashews
- 1 1/2 cups broth (chicken or vegetable)
- 12 ounces gluten-free pasta
- 1 pound boneless skinless chicken breasts
- 3 tablespoons olive oil
- 1/2 small yellow onion, finely diced
- 1/2 large red pepper, thinly sliced
- 1/2 large yellow or orange pepper, thinly sliced
- 3 cloves of garlic, chopped
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- Pinch or two of cayenne (optional)
- 2 tablespoons Cajun seasoning instead of onion powder, garlic powder, oregano, paprika, and thyme
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Soak cashews in boiling water for at least 30 minutes.
- Cook gluten-free pasta according to package instructions; reserve some pasta water.
- Mix together spices in a bowl.
- Sauté chicken in olive oil until cooked through; set aside.
- Sauté vegetables, adding tomato paste and the spice mix.
- Blend soaked cashews with broth and seasonings until smooth.
- Combine pasta, chicken, and cashew sauce in the skillet; adjust consistency with reserved pasta water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For a vegan version, substitute chicken with plant-based protein or hearty vegetables like mushrooms. Adjust spice levels by modifying the amount of cayenne or using milder seasonings according to taste.