Smoky Paprika Chicken with Chickpea Pasta and Cashew Cream
Smoky Paprika Chicken with Chickpea Pasta and Cashew Cream
A protein-packed, dairy-free transformation of the classic paprika chicken pasta, featuring chickpea pasta and a rich cashew cream sauce
Recipe Adapted Successfully
Transformed the original creamy paprika chicken pasta into a dairy-free, high-protein powerhouse by replacing regular pasta with chickpea pasta (adding 2x protein), substituting heavy cream with a cashew cream sauce enriched with nutritional yeast for cheesy flavor, and increasing the chicken portion by 50% for maximum protein content while maintaining the signature paprika flavor profile
Nutrition Per Serving
Ingredients
high-protein, gluten-free alternative to regular pasta
cut into 1-inch pieces for faster cooking
soaked in hot water for 30 minutes
adds creaminess without dairy
provides cheesy flavor without dairy
key flavor component
balances the smoky flavor
minced
divided use
low sodium preferred
adds nutrients and color
chopped, packed in oil
fresh squeezed
for thickening the sauce
to taste
Instructions
Soak cashews in hot water for 30 minutes. Drain and blend with almond milk, nutritional yeast, and lemon juice until completely smooth. Set aside.
Cook chickpea pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Season chicken pieces with 1 tbsp smoked paprika, salt, and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Sear chicken for 6-7 minutes until golden and cooked through. Remove to a plate.
In the same skillet, add remaining oil and sauté garlic for 30 seconds. Add both paprikas and cook for 1 minute until fragrant.
Whisk cornstarch into chicken broth and add to the skillet. Bring to a simmer and cook for 2 minutes until slightly thickened.
Stir in the cashew cream mixture and sun-dried tomatoes. Simmer for 3 minutes.
Add spinach and cook until wilted, about 1 minute. Return chicken to the pan.
Toss in the cooked pasta, adding reserved pasta water as needed for desired consistency. Serve immediately.
Chef's Notes
The cashew cream can be made ahead and stored for up to 5 days in the refrigerator
For extra protein, add 1/2 cup white beans when adding the spinach
If sauce becomes too thick, thin with additional almond milk or broth
This recipe freezes well for up to 3 months