Combine the cashews and the butter in a food processor. Pulse to a smooth paste.
In a medium nonstick frying pan, heat the oil over moderate heat. Season the chicken breast with 1/4 teaspoon each salt and pepper and add them to the pan. Cook until browned, 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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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 202 (38%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 163.1mg||50 %|
|Sodium 203.2mg||7 %|
|Potassium 661.4mg||17 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 36.2g|
|Protein 45.4g||65 %|
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Calories per serving: 538
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