Penne with Chicken, Green Beans, and Cashew Butter

Penne with Chicken, Green Beans, and Cashew Butter

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup roasted cashew nuts

  • 6

    tablespoons butter, softened

  • 1

    tablespoon cooking oil

  • 4

    boneless, skinless chicken breasts (about 1⅓ pounds in all)

  • ¾

    teaspoon salt

  • ¾

    teaspoon fresh-ground black pepper

  • ¾

    pound penne

  • ½

    pound green beans, cut into 1-inch lengths


Combine the cashews and the butter in a food processor. Pulse to a smooth paste. Or, finely chop the cashews and combine them with the butter. In a medium nonstick frying pan, heat the oil over moderate heat. Season the chicken breasts with 1/4 teaspoon each salt and pepper and add them to the pan. Cook until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces. In a large pot of boiling, salted water cook the penne until just done, about 13 minutes. Add the beans during the last 5 minutes of cooking. Drain the pasta and beans and toss with the cashew butter, chicken, and the remaining 1/2 teaspoons of salt and pepper.


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