Spicy Cashew Chicken Pasta
 
Prep time
Cook time
Total time
 
Delicious and slightly spicy Whole30 and Paleo dinner or lunch option!
Author:
Recipe type: Dinner, Lunch, Mains, Paleo, Whole30
Serves: 3
Ingredients
  • Cashew Butter .25 cup (65 g)
  • Coconut Aminos .25 cup (60 ml)
  • Minced Garlic Cloves 3 each
  • Freshly Grated Ginger 1 TBSP
  • Sriracha (check labels!) 1 TBSP
  • Coconut Oil 1 TBSP
  • Crushed Red Pepper Flakes 1 TBSP
  • Diced Chicken Breast 1 lb (450 g)
  • Medium Yellow Onion, Chopped 1 each
  • Red Bell Pepper, Chopped 1 each
  • Yellow Bell Pepper, Chopped 1 each
  • Spiralized Zucchini/Courgette 2 each
  • Scallions, Chopped 2 each
  • Raw Cashews .25 cup (28 g)
Instructions
  1. Combine the cashew butter, coconut aminos, garlic, ginger, and sriracha in a blender and blend until smooth and creamy.
  2. Heat a saucepan over medium high heat and melt the coconut oil then add the chicken and crushed red pepper. Stir to ensure chicken is cooked throughout, about 5-7 minutes. Then set the chicken aside.
  3. Then add the onion, red pepper, and yellow pepper to the pan and stirring to soften and sautee for about 3-5 minutes. Remove from heat.
  4. In a large bowl, add the chicken, peppers, onions and blended cashew sauce using tongs to toss well, coating the ingredients with the sauce evenly.
  5. Split the zucchini/courgette noodles between three plates and then spoon the chicken mixture over the top.
  6. Sprinkle the scallions and cashews over the top, adding salt, black pepper, or red pepper flakes to taste as desired.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/10/04/versatile-cashew-pasta/