Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breast, boneless skinless (cut into 1" cubes)
  • 3 large zucchini (spiralized)
  • 1 tbsp extra virgin olive oil
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp parsley
  • 1/4 cup sun dried tomatoes (roughly chopped)
  • 2/3 cup cashews (raw)
  • 1/2 cup water
  • 2 tbsp unsweetened almond milk
  • 2 tbsp lemon juice
  • 1/8 tsp nutmeg

Instruction

  • Place cashews in a bowl with the water and soak them 1 hour. Overnight is best. The longer you soak them the easier they are to digest.
  • Drain the cashews of the water and toss the in a food processor with 1 cup water, unsweetened almond milk, nutmeg and lemon juice.
  • Blend on high until creamy and smooth. The texture will be thick. Add more water to thin it to the consistency you like. Set aside.
  • Heat a skillet with the extra virgin olive oil over medium heat. Add the cubed chicken, sprinkle the garlic powder, salt and pepper over it. 
  • Cook 10-12 minutes, stirring occasionally until chicken is cooked through. Remove the chicken from the pan and set aside.
  • To the skillet, add the cashew sauce, parsley and sun dried tomatoes. Cook 5 minutes until bubbly and thick then add the zucchini noodles. Use a tongs to toss the noodles with the sauce. 
  • Add the chicken back to the pan, toss to combine and serve!