Creamy Chicken and Artichoke Pasta (Dairy-Free)

Creamy Chicken and Artichoke Pasta (Dairy-Free) is a main course that serves 2. For $1.72 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains about 35g of protein, 12g of fat, and a total of 500 calories. This recipe from Caras Cravings has 46 fans. Head to the store and pick up artichokes, raw cashews, skinless boneless chicken breast, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns an outstanding spoonacular score of 91%. Similar recipes include Creamy, Dairy-Free Spinach and Artichoke Dip, Creamy Hot Artichoke Dip - Dairy Free & Paleo, and Pasta with Creamy Dairy-Free Pumpkin Sauce and Walnuts.

Servings: 2

 

Ingredients:

1/2 of a 12oz package frozen artichokes, thawed

2 cloves of garlic

1/2 teaspoon salt-free Italian seasoning

2 teaspoons lemon juice

1/4 cup raw cashews

1 6oz boneless, skinless chicken breast, cut into 1" pieces

4oz Al Dente Spinach Fettuccine or whole wheat pasta

1/4 cup water

1/2 cup cooked white beans

2 teaspoons white miso

Equipment:

bowl

blender

pot

colander

frying pan

Cooking instruction summary:

In a small bowl, cover cashews with boiling water and let stand for 30 minutes. Drain cashews and place in a high-speed blender with white means, garlic, miso, lemon juice, and 1/4 cup water. Process until smooth, and set aside.Fill a medium pot with water and bring to a boil. Add pasta and cook for 5-8 minutes, until cooked through but still firm. Drain pasta in a colander.Meanwhile, heat a nonstick skillet over medium-high heat. Season chicken with Italian seasoning and add to skillet. Cook for 2-3 minutes per side, until browned. Add the artichokes and continue cooking until the chicken is no longer pink in the center, about 5 minutes. Add the drained pasta and the sauce; toss to combine. Cook for 2-3 more minutes, until everything is heated through. Serve hot.

 

Step by step:


1. In a small bowl, cover cashews with boiling water and let stand for 30 minutes.

2. Drain cashews and place in a high-speed blender with white means, garlic, miso, lemon juice, and 1/4 cup water. Process until smooth, and set aside.Fill a medium pot with water and bring to a boil.

3. Add pasta and cook for 5-8 minutes, until cooked through but still firm.

4. Drain pasta in a colander.Meanwhile, heat a nonstick skillet over medium-high heat. Season chicken with Italian seasoning and add to skillet. Cook for 2-3 minutes per side, until browned.

5. Add the artichokes and continue cooking until the chicken is no longer pink in the center, about 5 minutes.

6. Add the drained pasta and the sauce; toss to combine. Cook for 2-3 more minutes, until everything is heated through.

7. Serve hot.


Nutrition Information:

Quickview
499k Calories
35g Protein
12g Total Fat
63g Carbs
33% Health Score
Limit These
Calories
499k
25%

Fat
12g
19%

  Saturated Fat
2g
16%

Carbohydrates
63g
21%

  Sugar
3g
3%

Cholesterol
102mg
34%

Sodium
371mg
16%

Get Enough Of These
Protein
35g
71%

Selenium
76µg
109%

Manganese
1mg
63%

Vitamin B3
10mg
54%

Phosphorus
505mg
51%

Vitamin B6
0.96mg
48%

Copper
0.79mg
40%

Magnesium
155mg
39%

Fiber
7g
30%

Potassium
964mg
28%

Iron
4mg
27%

Zinc
3mg
23%

Folate
85µg
21%

Vitamin B5
2mg
21%

Vitamin B1
0.31mg
21%

Vitamin K
17µg
16%

Vitamin B2
0.21mg
12%

Calcium
102mg
10%

Vitamin C
7mg
9%

Vitamin E
1mg
7%

Vitamin B12
0.34µg
6%

Vitamin D
0.26µg
2%

Vitamin A
79IU
2%

covered percent of daily need
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