No-Dairy Chicken Alfredo

Ingredients

• 1½ cups raw cashews
• 5 garlic cloves
• 1 DOLE^® Lemon, juiced (about ¼ cup)
• 1½ cups unsweetened almond milk¼ cup nutritional yeast
• 1½ teaspoons kosher salt
• ½ teaspoon fresh ground black pepper
• 1 package (8 ounces) chickpea linguine or penne pasta
• 1½ teaspoons olive oil
• 1 pound boneless, skinless thin-cut chicken breasts, cut into 3 x 1-inch strips
• 1 small head DOLE^® Broccoli, chopped
• 2 cups packed DOLE^® Spinach
• 2 tablespoons chopped fresh parsley

Directions

1. Heat cashews and 4 cups water to a boil in a medium saucepot over high heat; boil 20 minutes or until tender and drain. Purée garlic, lemon juice, milk, nutritional yeast, salt, ¼ teaspoon pepper and cashews in a blender on high 3 minutes or until smooth. Makes about 3 cups.
2. Prepare pasta as package directs; reserve 1 cup pasta water then drain.
3. Heat a large, deep skillet over medium-high heat. Add oil, chicken and broccoli; cook 5 minutes or until chicken is browned and internal temperature reaches 165°F, stirring occasionally. Reduce heat to medium-low; stir in spinach, reserved pasta water and cashew mixture. Cook 5 minutes or until slightly thickened and bubbly, stirring frequently. Stir in pasta; cook 2 minutes or until heated through. Makes about 8 cups.
4. Serve pasta garnished with parsley and remaining ¼ teaspoon pepper.