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


By Aggie's Kitchen (Visit website)





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!




Chicken with Cashew Cream and Mushrooms
Recipe adapted from Cooking Light

Serves 6

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.



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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