Prepared With

Crescent Foods Halal Sundried Tomato & Basil Seasoned Chicken Breast in packaging

Creamy Chicken Lazone


1 pack Crescent Foods Sun-dried Tomato and Basil Seasoned Chicken Breasts

For the Sauce (Makes about 1 cup):

1 cup raw, unsalted cashews

2 cups water

1/8 teaspoon salt

Another ½ cup water for blending

A pinch of black pepper powder

¼ tsp garlic powder

1 tablespoon neutral oil

10 Oz gluten-free lasagna sheets (cut into thin strips), boiled in salt and water and drained

2 tablespoons olive oil

¼ teaspoon garlic powder

2 tablespoons oil


  1. For the sauce, soak cashews in 2 cups water for 30 minutes to overnight. Drain the water and discard.
  2. Add the cashews, with the rest of the ingredients. Blend on high until a creamy consistency is achieved (about 1 minute). Transfer to a bowl and set aside.
  3. Heat 1 tablespoon oil in a non-stick skillet, and the cashew cream and cook until lightly simmering. Add water if needed, to adjust to a sauce like consistency.
  4. Prepare the chicken by pan searing it in 2 Tablespoons oil, cover and cook about 10 minutes; flipping halfway to make sure the chicken is fully cooked and juicy. Cut the chicken into strips and set aside.
  5. Next, for the lasagna noodles, once cooked and drained, toss with olive oil and garlic powder, layer with the seasoned chicken, and drizzle the cashew cream sauce and serve warm.

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