Cashew Chicken

 

 

6 boneless skinless chicken breasts
Garlic Powder
1 medium onion, thinly sliced
1/3 cup orange juice concentrate
1 teaspoon dried crushed rosemary
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons flour
3 Tablespoons water
1/4 to 1/2 cup cashews

Hot cooked pasta

Wash chicken breasts in cool clear water and pat dry.

Sprinkle with garlic powder.

Put chicken in slow cooker.

In a bowl, combine orange juice concentrate, onion rosemary, and cayenne. Pour over chicken.

Cover and cook on low for 4-5 hours or until chicken juices run clear.

Remove chicken and keep warm.

In a large saucepan, mix flour and water until smooth.

Pour in cooking juices and bring to a boil.

Cook and stir for 2 minutes or until sauce is thickened.

Stir in cashews and pour over chicken.

Serve over hot cooked pasta.

 

Note – I find that many times the chicken breasts are too large. In that case, I cut 3 large breasts in half. Since I’m not serving that many people, I’ll just use 2 breasts.

 

 

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