Golden Embrace Chicken & Penne with Creamy Leek-Fennel Sauce and Toasted Pepita Gremolata

Ingredients

• 1 cup Whole Wheat Penne
• 2 pieces Boneless, Skinless Chicken Breasts
• 2 tbsp Olive Oil
• 1 tsp Dried Oregano
• 0.5 tsp Garlic Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 small Leek
• 0.5 small Fennel Bulb
• 2 cloves Garlic
• 0.5 cup Raw Cashews
• 1 cup Unsweetened Almond Milk
• 1 tbsp Nutritional Yeast
• 0.5 tsp Dried Thyme
• 8 stalks Asparagus
• 2 tbsp Raw Pepitas (Pumpkin Seeds)
• 0.25 cup Fresh Parsley
• 1 tsp Lemon Zest
• 0.5 clove Garlic
• 1 tsp Fresh Lemon Juice

Instructions

1. Prepare Cashews: Place raw cashews in a heat-proof bowl and cover with boiling hot water. Let them soak for 15 minutes to soften, then drain thoroughly. This ensures a super smooth sauce.
2. Make Pepita Gremolata: In a small dry skillet over medium heat, toast pepitas for 3-5 minutes, stirring occasionally, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and let cool. Once cool, finely chop the toasted pepitas. In a small bowl, combine chopped pepitas, finely chopped fresh parsley, lemon zest, and the finely minced half clove of garlic. Set aside.
3. Cook Pasta: Bring a large pot of lightly salted water to a rolling boil. Add whole wheat penne and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
4. Sear Chicken: While pasta cooks, pat chicken breasts dry with paper towels. Season evenly on both sides with dried oregano, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Sear chicken breasts for 4-6 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C) and golden brown. Remove chicken from skillet, let rest on a cutting board for 5 minutes, then slice against the grain into 1/2-inch thick pieces.
5. Sauté Aromatics: In the same skillet (add the remaining 1 tbsp olive oil if needed), reduce heat to medium. Add the thinly sliced leek and fennel. Sauté for 5-7 minutes until softened and lightly golden. Stir in the 2 minced garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic.
6. Make Cashew Cream Sauce: While aromatics cook, combine the drained cashews, unsweetened almond milk, nutritional yeast, dried thyme, remaining 1/4 tsp salt, and 1/8 tsp black pepper in a high-speed blender. Blend until completely smooth and creamy, about 1-2 minutes. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach desired consistency.
7. Combine & Finish Sauce: Pour the silky cashew cream sauce into the skillet with the sautéed leeks and fennel. Stir well to combine all the flavors and bring to a gentle simmer for 2-3 minutes to allow the sauce to thicken slightly. If the sauce becomes too thick, add more reserved pasta water, one tablespoon at a time, until the desired creamy consistency is reached.
8. Char Asparagus Ribbons: Heat a separate clean, dry skillet (or wipe out the chicken skillet) over medium-high heat. Add the shaved asparagus ribbons and char quickly for 1-2 minutes until slightly tender-crisp and lightly browned in spots. No additional oil is needed for this step.
9. Assemble & Serve: Add the cooked penne to the skillet with the creamy sauce. Toss gently to coat the pasta evenly. Stir in a final squeeze of fresh lemon juice. Divide the sauced penne between two plates. Arrange the sliced chicken breast and charred asparagus ribbons artfully over each serving. Finish generously with the vibrant toasted pepita gremolata for a crowning touch of freshness and crunch.

Nutrition (per serving)