Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 cloves garlic, minced
  • 1 cup raw cashews, soaked in hot water for 30 mins and drained
  • 1.5 cups chicken bone broth
  • 3 tbsp nutritional yeast
  • 1 tsp lemon zest
  • 12 oz dried penne or fusilli pasta
  • 1/4 cup fresh parsley, finely chopped
  • 1 tbsp fresh chives, minced
  • 1 tsp fresh thyme leaves

Instructions:

  1. Build the Creamy Base: In a high-speed blender, combine the soaked cashews, broth, nutritional yeast, and a pinch of salt. Blend on high until completely smooth and creamy.
  2. Sear for Flavor: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes in a single layer and sear for 3 minutes until a golden-brown crust forms. Flip and cook for 2 more minutes, then remove chicken from the pan.
  3. Bloom the Aromatics: Lower the heat to medium. In the remaining oil and chicken fat, add the minced garlic and fresh thyme. Sauté briefly until fragrant to release the fat-soluble flavors.
  4. Emulsify and Simmer: Deglaze the pan with the cashew cream mixture. Add the cooked pasta and seared chicken back into the pan. Stir constantly to allow the starchy pasta water (if using) or the sauce to emulsify and coat the noodles.
  5. Finish and Garnish: Stir in the lemon zest, fresh parsley, and chives right before serving to maintain their brightness.