Chicken Cashew Pasta Recipe
Herbed marinated chicken breast, sauteed in garlic butter and olive oil and tossed with scallions, water chestnuts, cashews, herbs and spices, then tossed with imported spaghettini.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Chicken
Pasta and Vegetables
Method
Marinated Chicken
- 1
Prepare the Marinade
In a bowl, combine olive oil, minced garlic, dried thyme, dried oregano, salt, and black pepper to create the marinade.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Cooking Chicken
- 3
Cook the Chicken
In a skillet over medium heat, add a bit more olive oil if needed. Add the marinated chicken breasts and sauté for 6-7 minutes on each side or until cooked through. Remove from skillet and let rest before slicing.
Pasta and Vegetables
- 4
Cook the Spaghettini
In a large pot, bring salted water to a boil. Add spaghettini and cook according to package instructions until al dente. Drain and set aside.
- 5
Sauté the Vegetables
In the same skillet used for the chicken, add sliced scallions and water chestnuts. Sauté for 3-4 minutes until tender.
- 6
Combine Ingredients
Add the cooked spaghettini back to the skillet along with sliced chicken, cashews, fresh parsley, and red pepper flakes. Toss everything together until well combined and heated through.