Creamy Garlic Vegetable and Chicken Cassava Pasta

You won’t believe this is dairy-free! This easy dinner dish combines tender chicken, vibrant vegetables, and cassava-based grain-free pasta, all bathed in a velvety garlic-infused cashew sauce that’s rich and satisfying without a hint of dairy! This recipe is toddler-approved, making it a favorite for the entire family.

Serves: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients

For the Sauce:

• 2 cups cashews, soaked overnight

• 2 teaspoons sea salt

• 2 tablespoons nutritional yeast

• 2½ cups vegetable broth or organic chicken bone broth

• 4 cloves garlic

• ½ teaspoon black pepper

Dry Ingredients:

• 8 ounces cassava grain-free pasta (or pasta of choice)

• 1 tablespoon extra-virgin olive oil

• 1 lb. organic chicken breasts, diced

• 3 cloves garlic, minced

• 2 cups organic frozen mixed vegetables

Instructions

Start by making the alfredo sauce. In a large blender, add all sauce ingredients and blend until smooth. Set aside.

In a large skillet, add olive oil over medium-high heat. Add chicken breasts and garlic when hot and cook for 8-10 minutes or until cooked through.

Add frozen mixed vegetables and cook for another 5 minutes.

Meanwhile, cook the pasta according to the package directions.

Add the cooked pasta and the alfredo sauce to the vegetables. Heat for 2-3 minutes or until warm.

Serve immediately.