Creamy Chicken and Artichoke Pasta (Dairy-Free)
Creamy Chicken and Artichoke Pasta (Dairy-Free) is a main course that serves 2. For $1.72 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains about 35g of protein, 12g of fat, and a total of 500 calories. This recipe from Caras Cravings has 46 fans. Head to the store and pick up artichokes, raw cashews, skinless boneless chicken breast, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns an outstanding spoonacular score of 91%. Similar recipes include Creamy, Dairy-Free Spinach and Artichoke Dip, Creamy Hot Artichoke Dip - Dairy Free & Paleo, and Pasta with Creamy Dairy-Free Pumpkin Sauce and Walnuts.
Servings: 2
Ingredients:
1/2 of a 12oz package frozen artichokes, thawed
2 cloves of garlic
1/2 teaspoon salt-free Italian seasoning
2 teaspoons lemon juice
1/4 cup raw cashews
1 6oz boneless, skinless chicken breast, cut into 1" pieces
4oz Al Dente Spinach Fettuccine or whole wheat pasta
1/4 cup water
1/2 cup cooked white beans
2 teaspoons white miso
Equipment:
bowl
blender
pot
colander
frying pan
Cooking instruction summary:
In a small bowl, cover cashews with boiling water and let stand for 30 minutes. Drain cashews and place in a high-speed blender with white means, garlic, miso, lemon juice, and 1/4 cup water. Process until smooth, and set aside.Fill a medium pot with water and bring to a boil. Add pasta and cook for 5-8 minutes, until cooked through but still firm. Drain pasta in a colander.Meanwhile, heat a nonstick skillet over medium-high heat. Season chicken with Italian seasoning and add to skillet. Cook for 2-3 minutes per side, until browned. Add the artichokes and continue cooking until the chicken is no longer pink in the center, about 5 minutes. Add the drained pasta and the sauce; toss to combine. Cook for 2-3 more minutes, until everything is heated through. Serve hot.
Step by step:
1. In a small bowl, cover cashews with boiling water and let stand for 30 minutes.
2. Drain cashews and place in a high-speed blender with white means, garlic, miso, lemon juice, and 1/4 cup water. Process until smooth, and set aside.Fill a medium pot with water and bring to a boil.
3. Add pasta and cook for 5-8 minutes, until cooked through but still firm.
4. Drain pasta in a colander.Meanwhile, heat a nonstick skillet over medium-high heat. Season chicken with Italian seasoning and add to skillet. Cook for 2-3 minutes per side, until browned.
5. Add the artichokes and continue cooking until the chicken is no longer pink in the center, about 5 minutes.
6. Add the drained pasta and the sauce; toss to combine. Cook for 2-3 more minutes, until everything is heated through.
7. Serve hot.
Nutrition Information:
covered percent of daily need
