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!
- 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
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)
- 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.
Recipe adapted from Cooking Light
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