Ingredients
- Box of penne pasta
- 2 Chicken breasts, cubed
- 1 pgk shredded mozzarella cheese
- 1 tsp paprika
- Basil for garnish
- 2 cups Spinach
Pesto Sauce
- 2 cups Basil
- 1 TBSP olive oil
- 3 garlic cloves
Alfredo Sauce
- 1 1/2 cups yellow onion, diced
- 2 1/2 cups chicken broth, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4-6 garlic cloves, minced
- 1/2 cup raw cashews
- 1 TBSP lemon juice
- 4 TBSP nutritional yeast
Directions
- Cook pasta per box directions, to 1 min under al dente
- Soak raw cashews in water for 10-15 mins
- In a medium saucepan, add onion and 1 cup of broth over medium-high heat. cook for 8-9 mins until onion is soft.
- Add garlic and cook 1-2 mins more, stirring often. All broth should be absorbed now.
- Preheat oven to 375 F
- In a food processor or high speed blender; add onion mix, 1/2 cup of reserved broth, drained cashews, salt, pepper, lemon juice and nutritional yeast. Blend until smooth and creamy. Add remaining broth
- In a food processor, blend pesto sauce ingredients; Basil, olive oil and garlic
- In a large skillet over med-high heat, cook chicken until 90% done
- In large casserole dish, spread 1/3 of the Alfredo Sauce in bottom evenly
- In large bowl, stir together pasta, remaining Alfredo Sauce, chicken, spinach, pesto and all but 1 1/2 cups of cheese.
- Spread out evenly in casserole dish
- Bake for 20 mins
- Add cheese to top of casserole dish and bake until melted
- Sprinkle Paprika over the top
- Garnish with remaining basil
Notes:
You could use cooked meat like rotisserie chicken or left over turkey in this dish