Cooking Light Week – Day 3: Chicken with Cashew Cream and Mushrooms

  • Author: Aggie's Kitchen
  • Yield: Serves 6 1x
  • Category: Chicken
  • Method: Stovetop


  • 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)


  • 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