Description
- Make creamy chicken and bell pepper pasta with cashew sauce tonight—an easy, delicious, dairy-free comfort food
Ingredients
Scale
- 3/4 cup raw cashews
- 12 ounces gluten-free pasta
- 3 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 small yellow onion, finely diced
- 1/2 large red bell pepper, thinly sliced
- 1/2 large yellow or orange bell pepper, thinly sliced
- 3 cloves 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 of cayenne pepper (optional)
- 1 1/2 cups chicken or vegetable broth
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Fresh parsley, for garnish (optional)
Instructions
- Start by soaking the cashews. Place them in a heatproof bowl and cover with just-boiled water. Let them sit for 30 minutes to 1 hour, or if short on time, simmer on the stovetop for 10 minutes until softened.
- While the cashews soak, bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions. Reserve 3/4 cup of cooking water before draining the pasta. Set aside.
- In a small bowl, mix together onion powder, garlic powder, oregano, smoked paprika, thyme, and cayenne pepper (if using) to create the spice blend.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and sprinkle with 1 teaspoon of the spice blend. Cook the chicken, turning it to ensure it’s browned on both sides and cooked through. Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, red and yellow bell peppers, and chopped garlic. Sauté for 3-4 minutes, until the vegetables soften. If needed, add a splash of water to deglaze the pan.
- Stir in the tomato paste and the remaining spice mix. Cook for another minute, stirring until the spices are fragrant and the tomato paste darkens slightly. Remove the skillet from heat while preparing the cashew sauce.
- Drain the soaked cashews and place them in a blender. Add the broth, nutritional yeast, salt, and black pepper. Blend on high for 1-2 minutes, until the mixture is smooth and creamy.
- Return the skillet to the stove over medium-low heat. Add the cooked pasta, chicken, and cashew sauce. Stir everything together, scraping up any browned bits from the skillet. Let the mixture simmer for 1-2 minutes until the sauce coats the pasta and chicken.
- Gradually add the reserved pasta water until the sauce reaches your desired consistency. If needed, you can also add more broth or water. The sauce will become creamier the more liquid you incorporate.
- Season with extra salt and pepper to taste. Garnish with fresh parsley, if desired, and serve immediately.
- Details:
- This creamy pasta dish uses a velvety cashew sauce that adds richness and flavor without the need for dairy. The combination of seasoned chicken, colorful bell peppers, and a hint of smokiness from paprika creates a satisfying meal that’s both healthy and indulgent.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 500 kcal per serving
Keywords: #GlutenFree #DairyFree #ChickenPasta #HealthyDinner #ComfortFood #CashewSauce #WeeknightMeals #Foodie #QuickMeals #HealthyEating