1 medium butternut squash, peeled, Blade C, noodles trimmed
Salt and pepper
1 24 oz. jar tomato basil sauce
¼ cup chicken broth, low-sodium
2½-3 cups finely shredded cooked chicken
½ cup raw cashews, soaked for at least 2 hours, can be subbed with coconut milk or even Greek yogurt
Chopped parsley, to garnish
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and season with salt and pepper. Bake for 10-15 minutes or until noodles are at your desired consistency.
Meanwhile, prepare the sauce. Place a medium pot or wide skillet over medium-high heat and add the marinara sauce. Bring to a simmer.
While sauce heat up, place the cashews and chicken broth in a high-speed blender and pulse until creamy. Add ¼ cup heaping cup of the cashew cream to the marinara sauce and stir well to combine. Reserve anything extra for future recipes.
Add the chicken to the sauce and stir well to combine, cooking for 5 minutes or until chicken heats up. Taste the sauce and if it needs more salt or pepper, add as needed.
Serve the butternut squash noodles topped with the creamy tomato chicken sauce. Garnish with parsley.