Begin by soaking unroasted and unsalted cashews. Use boiling water and cover for a quick 10-15 minute soak

Cut up 3 large boneless and skinless chicken breasts

Cook the chicken pieces in 2 tbsp of olive oil and seasonings (garlic powder, onion power, oregano, Italian seasoning) until done

Sprinkle 1 1/2 tbsp gluten free all pupose flour and coat the chicken, stirring frequently

Once coated add 1 1/3 cups unsweetened organic coconut milk (I like this brand) it has no gums

Turn down the heat and work on the cashew sauce

Using a high-powered blender add the cashews and about 1/2 water and blend until smooth and creamy

Add this mixture to the chicken and milk and stir to combine

Make your pasta and reserve some of the water

Make sure your pasta water is salted and cook until done

Add pasta to your chicken and ladle in some of the starchy pasta water.

Toss everything together and serve while hot.