Ingredients
- 1/2 cup raw cashews
- 1/2 cup water
- 1 + 1/2 tsp salt
- 1 tsbp lemon juice
- 2 boneless skinless chicken breasts
- 2 cups marinara sauce
- 1 cup chicken broth
Instructions
- Soak raw cashews in water for at least 12 hours or add to a sauce pan with cold water and bring to a boil, boil for at least 10 minutes to soften
- Prepare the cashew cream by draining the cashews and rinsing. Add the cashews to a high-speed blender with 1/2 cup water, 1/2 tsp salt, and 1 tbsp lemon juice
- Blend until a thick, smooth cream sauce remains and set the cream sauce aside
- Add marinara sauce, chicken broth, and 1 tsp salt to a large pan or dutch oven
- Mix thoroughly and add chicken breasts to the pot
- Cover the breasts with some of the sauce and bring the mixture to a boil
- Once the liquid boils, reduce to a simmer and cover the pot with a lid
- Allow the mixture to simmer for 15 minutes then turn off the heat
- Remove the chicken breasts from the pot and shred them with 2 forks
- Add the shredded chicken into the pot with the sauce and pour in the cashew cream sauce
- Mix to combine thoroughly and turn the heat on to medium-low, simmer for 5 minutes until a smooth creamy sauce remains
- Allow the sauce to cool slightly and enjoy with noodles or zoodles
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.