Creamy Chicken Broccoli Rotini

INGREDIENTS

• 2 heads or bag of broccoli
• 2 boneless skinless chicken breasts (plus any preferred aromatics for poaching)
• 1 box of chickpea rotini
• 2 cans of coconut cream (just the cream portion)
• 3/4 cup salted, roasted cashews
• 1/2 cup grated parmesan cheese (can also replace with nutritional yeast)
• 2 cloves of garlic smashed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp Italian seasoning
• Pinch of red pepper flakes
• 2-4 Tbsp. lemon juice
• 1/8 cup boiling hot chicken broth

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Wash and cut broccoli, season with salt, pepper, and olive oil, and roast at 425 degrees for around 20 minutes.
3. Poach chicken breasts with aromatics (I usually use lemon, celery, smashed garlic cloves, peppercorns, salt, and onion).  
4. Put on water to boil, then add pasta.  
5. While these things are happening, add all other ingredients to a blender to make your creamy cashew sauce.  
6. Drain and rinse pasta.  Put sauce in the now-empty pasta pot to warm.  Cut chicken into bit size pieces, then add chicken, pasta, and broccoli to sauce to combine.  Enjoy!

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