Cooking Light Week – Day 3: Chicken with Cashew Cream and Mushrooms
I really stepped out of my comfort zone with this recipe. It caught my eye the other day when I was browsing the MyRecipes site looking for something to make with the fresh baby bella mushrooms and chicken I had defrosting in my fridge. The original recipe called for Pecan Cream and the sound of it got me interested.
Turned out, I was out of pecans, but instead had some raw cashews that were ready to be used up. I don’t know if I will ever try the original recipe because I fell in love with the cashew cream. I didn’t think it was possible to make a cream sauce without butter or actual cream, but I promise you, this was a cream sauce. It was delicious!
Yield:
Category:
Method:
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PinIngredients
- 3/4 cup coarsely chopped cashews, toasted
1 cup water
1 1/4 teaspoons salt, divided
6 (4-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely sliced onion (I added extra onion)
1 (8-ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package)
4 cups cooked whole wheat pasta
Chopped parsley (optional)
Instructions
- Place cashews in a food processor; process until smooth (about 1 minute), scraping sides of bowl once. With processor on, add water and 3/4 teaspoon salt; process until smooth, scraping sides of bowl once.
- Sprinkle chicken with 1/2 teaspoon salt and pepper.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes on each side or until done. Remove chicken from pan; keep warm.
- Add onions and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in pecan cream; bring to a boil. Cook 1 1/2 minutes. Add pasta to pan and toss. Top each serving with sliced chicken breast. Garnish with parsley and parmesan cheese, if desired.
Notes
Recipe adapted from Cooking Light
Do you like Kung Pao Chicken? Jamie cooked up a Cooking Light version of it for yesterday’s recipe…check it out here!
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That looks wonderful. What a beautiful and creative dish. I would love this for dinner some night!
Aggie,
That looks so good. I can’t believe there’s no butter or cream in it. Good recipe choice for Cooking Light week.
This dish looks fantastic.. love it! I am a new fan of Cooking Light and find their recipes so tasty. I look forward to the rest of the week.
I have a son who is crazy about cashews. I’m sure he’d devour this pasta!
wow this is light? never would have guessed looking at the photo.
you’re so good, don’t come to my blog, I’ve been bad
What a treat! I can’t wait to see what else you have in store for us.
I am all for anything with chicken and mushrooms. This looks delicious!
This chicken looks delicious – I love the idea of a cashew cream!
Genius! Pure genius. We have discovered there are some really cool things you can do with nuts, and this is another one. Who woulda thunk?
I’m always a sucker for creamy anything nad this one doesn’t have cream! I love that!
Holy crap, that’s awesome! I love the idea of cashew cream, I’m definitely ganking this recipe. 🙂
I love that it is lightened up!
Thank you, THANK YOU for giving me an excuse to make something with a cream sauce. After all, nuts are good for you!
I’ve have not seen this recipe on CL yet. That has everything I like in it.
Wow. I will definitely be making this.
I can’t believe there is no cream – it looks wonderful! I have a bunch of cashews in my cupboard right now…mmmm.
Sheesh…could those pictures be any more delectable looking?? This one sounds terrific, Aggie!
This really looks delicious! I will have to remember this one to try. I do know that vegans use cashew’s to make milk and cream sauces – so it makes sense to me that it worked well!
With mushrooms and cream there is no way I could resist.
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Aggie, this looks amazing! My 9 year old has a severe milk allergy, so dinnertime is a challenge, but this is something we can all eat! She loves cashews, so I think she’s going to love this!
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