creamy tomato pasta

thick and creamy chicken pasta

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 497kcal

Get Recipe Ingredients

start by soaking the cashews in water for at least the time it takes to cook the rest of the recipe - if you have a high speed blender you can skip this step
boil a large pot of water and cook the pasta or rice according to package instructions
add the olive oil, onion, garlic, salt, garlic powder, onion powder and chicken to the pan and cook over medium high heat until all sides of the chicken are seared and the onion is softened
if necessary, add a 1/4 cup of water if ingredients are sticking to the bottom on the pan to clean it and support steaming the vegetables
add the cherry tomatoes and zucchini and cook over medium heat with the lid on the pan if possible until some of the tomatoes are starting to burst at the seams, about 15 minutes
while cooking the vegetables, drain the soaking water from the cashews and add to the blender with 1 1/4 cups of water, blend until smooth
when the tomatoes are starting to burst, use a spoon or spatula or if you have a fermentation tamper I find that works best, squish all of the tomatoes, add the spinach and cashew cream
simmer uncovered to thicken until the sauce reaches desired consistency
serve over pasta