1 24ozjar Tomato Basil sauceI use Victoria Fine Foods Tomato Basil or Tomato Herb
1/2cupraw cashewssoaked for at least 2 hours
2.5 - 3cupsfinely shredded cooked chicken
chopped parsleyto garnish
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and season with salt and pepper. Bake for 10-15 minutes or until noodles are at your desired consistency.
Meanwhile, prepare the sauce. Place a medium pot or wide skillet over medium-high heat and add the marinara sauce. Bring to a simmer.
While sauce heats up, place the cashews and chicken broth in a high-speed blender and pulse until creamy. Add ¼ cup heaping cup of the cashew cream to the marinara sauce and stir well to combine. Reserve anything extra for future recipes.
Add the chicken to the sauce and stir well to combine, cooking for 5 minutes or until chicken heats up. Taste the sauce and if it needs more salt or pepper, add as needed.
Serve the butternut squash noodles topped with the creamy tomato chicken sauce. Garnish with parsley.
Per serving (1 out of 4) - calories: 302, fat: 14g, saturated fat: 3g, carbs: 21g, fiber: 3g, sugars: 9g, protein: 22g, sodium: 728mg