30-Minute Creamy Tomato and Chicken Pasta (no cream!)

Ingredients

• 1/2 cup raw cashews
• 12 oz short cut pasta (I used curly mac, can use rigatoni, penne, gluten free, etc.), reserve 1 cup pasta water
• 1 lb ground chicken
• 1 tsp Italian seasoning
• 1 1/4 tsp kosher salt, divided
• 1 tbsp extra virgin olive oil, divided
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes*
• 1 28oz can whole peeled tomatoes (if you can find one with basil, even better!)
• 1/3 cup shredded parmesan cheese, plus more for garnish
• 1/2 cup julienned fresh basil, optional but delish!

Instructions

1. 1

   Place cashews in a bowl and cover with very hot water. Set aside to soak.

2. 2

   Cook pasta in a large pot of well salted water per package directions. Don't forget to reserve 1 cup of pasta water when you drain it! I like to put the water in the fridge to cool for blending later.

3. 3

   Meanwhile, warm your largest skillet (I use my 5qt braiser) with 1/2 tbsp oil over medium heat. Add ground chicken, Italian seasoning, 1/2 tsp kosher salt and plenty of fresh black pepper. Cook for 5-7 minutes, or until cooked though. Transfer to a large plate and drain if desired.

4. 4

   Add remaining 1/2 tbsp oil to skillet over medium low heat. Add garlic and cook for 1 minute. Stir for 30 seconds then add red pepper flakes, remaining 3/4 tsp kosher salt, and tomatoes and their juices, squishing them apart with your fingers into the pan. Reduce heat to low and gently simmer while you make cashew cream.

5. 5

   Drain cashews. Place in blender (I use my Nutribullet) with 1 cup reserved cooled pasta water and blend until very smooth and creamy. Stir cashew cream into skillet. Add parmesan and cooked chicken.

6. 6

   Carefully stir in pasta, tossing to coat. If needed, add a splash more pasta water to ensure you have a nice creamy sauce. Taste and adjust salt if needed. Serve hot garnished with fresh basil, parmesan and red pepper flakes!