Chicken and Broccoli Butternut Squash Pasta

• Gluten free

• Meat

  • 2 Chicken breasts, boneless and skinless

• Produce

  • 3 cups Broccoli florets
  • 1 Butternut squash, large
  • 1 Garlic clove
  • 1 Parsley
  • 1 tbsp Shallots

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 2 tsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1 Pepper
  • 1 Red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Cashews, raw

Found on inspiralized.com

Ingredients

• For the pasta:
• 1 large butternut squash, peeled, Blade C, noodles trimmed
• salt and pepper
• 1 tablespoon extra virgin olive oil
• 2 boneless and skinless chicken breasts, cubed
• 3 cups broccoli florets
• red pepper flakes
• chopped parsley, to garnish
• For the sauce:
• 1 garlic clove, minced
• 1 tablespoon minced shallots
• 3/4 cup raw cashews, soaked in water for at least 2 hours (up to 24), drained and rinsed
• 1/2 cup vegetable broth or more as needed to thin
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 2 teaspoons lemon juice (freshly squeezed)
• pepper, to taste

Directions

• Preheat the oven to 400 degrees. Lay the butternut squash noodles out on a parchment paper lined baking sheet, season with salt and pepper, and cook for 10-12 minutes or until cooked through but slightly al dente (or cooked to your preference.)
• Meanwhile, prepare the chicken and broccoli. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the chicken and season generously with salt and pepper. Let cook on all sides until browned on the outside, about 7 minutes. Add the broccoli, season with salt and pepper, and cook for about 5 minutes or until broccoli is tender.
• Meanwhile, prepare the sauce. Place all ingredients into a food processor and pulse until creamy. Taste and adjust, if necessary.
• When chicken and broccoli is done, add the butternut squash noodles to the pan along with the sauce and red pepper flakes. Toss well to combine.
• Divide mixture onto four plates and garnish with parsley.