Chicken cashew pasta is a lively, nutritious dish you can get together in half an hour or less. It combines pasta, poultry and vegetables with the appealing texture contrast of nuts.
The recipe calls for grilled, skinless chicken breast halves. You may use ready cooked chicken, or chicken grilled while the pasta cooks. (Grill chicken breast halves 4 to 5 inches from medium heat, 15 to 20 minutes.)
If you prefer to serve the dish hot, toss the freshly cooked chicken together with other ingredients when the pasta is cooked. Alternatively, you can refrigerate the dish and serve chilled.
Chicken Cashew Pasta
8 ounces fusilli, penne or other medium-size pasta
2 garlic cloves, minced
2 grilled, skinless chicken breast halves
1/3 cup sliced, dry-roasted and salted cashews
3/4 cup minced, sun-dried tomatoes (oil packed)
2 tablespoons sesame oil
1 teaspoon dried basil leaves
2/3 cup sliced fresh mushrooms
Salt to taste
Cook pasta according to package directions; drain.
Place garlic in a large bowl. Slice chicken into bite-size pieces. Add cashews, sun-dried tomatoes, oil, basil, chicken and mushrooms. Add pasta; toss until well-coated. Serve warm or chilled.
Makes 4 servings.
Nutrition information per serving: 357 cal., 20 g pro., 29 g carbo., 19 g fat, 37 mg chol., 334 mg sodium.
Recipe from the Wheat Council.
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