Cook pasta as directed on package. Drain and set aside, covered.

Meanwhile cut broccoli into small florets; toss with Italian seasoning, 1/4 teaspoon each of salt and pepper and olive oil. Spread evenly onto a baking sheet. Bake at 375 degrees F for 15 minutes. Cut chicken into small cubes and toss with cornstarch; set aside.

Put cashews into blender or food processor. Pulse until they turn to a powder (if you are using a high-powered blender, they will begin to soften and retain a powder-like consistency; this is okay).

Once cashews turn to a powder, add 1 cup broth, coconut milk and minced garlic. Blend until smooth. Add salt and pepper, blend once more until combined.

Add 2 tablespoons olive oil to a large skillet, heat over medium. Add chicken to hot oil and saute until no longer pink in the center. Remove chicken.

Using the same skillet the chicken was cooked in, add 1/4 cup chicken broth to deglaze pan. Pour in cashew mixture and stir until thickened; 2-3 minutes. Return chicken to the pan and allow to heat through; 2-3 minutes.

Peel oranges and cut wedges into thirds. Add to a bowl with the blueberries.

Serve chicken and sauce over pasta with broccoli and fruit on the side.