Creamy Jerk-Spiced Chicken Pasta with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Jerk-Spiced Chicken Pasta with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Jerk-Spiced Chicken Pasta with Bell Peppers

Enjoy a vibrant and flavorful dish featuring succulent jerk-spiced chicken tossed with whole wheat pasta and colorful bell peppers in a light, creamy sauce. This dish brings together the smoky warmth of jerk seasoning with the freshness of crisp peppers and a smooth creamy finish, perfect for a satisfying lunch or dinner.

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NUTRITION

445kcal
Protein
35.2g
Fat
12.9g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Jerk Seasoning

1 clove Garlic, minced

1/2 medium Onion, diced

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PREPARATION

  • 1

    Begin by cooking whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with jerk seasoning, ensuring it is evenly coated on both sides.

  • 3

    Heat olive oil in a skillet over medium heat. Add the chicken and sear for about 5-6 minutes per side until fully cooked and golden brown. Remove chicken from the skillet and let rest.

  • 4

    In the same skillet, add the diced onion and minced garlic. Sauté until softened and aromatic, approximately 2 minutes.

  • 5

    Add the diced red bell pepper to the skillet and cook for another 3-4 minutes until slightly tender.

  • 6

    Pour in the light coconut milk and stir to combine, letting it simmer for a minute to create a light creamy sauce.

  • 7

    Slice the cooked chicken into strips and return it to the skillet. Toss in the cooked pasta and gently mix to coat all components with the creamy sauce.

  • 8

    Serve warm, garnished with an extra sprinkle of jerk seasoning if desired.

Creamy Jerk-Spiced Chicken Pasta with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Jerk-Spiced Chicken Pasta with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Jerk-Spiced Chicken Pasta with Bell Peppers

Enjoy a vibrant and flavorful dish featuring succulent jerk-spiced chicken tossed with whole wheat pasta and colorful bell peppers in a light, creamy sauce. This dish brings together the smoky warmth of jerk seasoning with the freshness of crisp peppers and a smooth creamy finish, perfect for a satisfying lunch or dinner.

NUTRITION

445kcal
Protein
35.2g
Fat
12.9g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Jerk Seasoning

1 clove Garlic, minced

1/2 medium Onion, diced

PREPARATION

  • 1

    Begin by cooking whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with jerk seasoning, ensuring it is evenly coated on both sides.

  • 3

    Heat olive oil in a skillet over medium heat. Add the chicken and sear for about 5-6 minutes per side until fully cooked and golden brown. Remove chicken from the skillet and let rest.

  • 4

    In the same skillet, add the diced onion and minced garlic. Sauté until softened and aromatic, approximately 2 minutes.

  • 5

    Add the diced red bell pepper to the skillet and cook for another 3-4 minutes until slightly tender.

  • 6

    Pour in the light coconut milk and stir to combine, letting it simmer for a minute to create a light creamy sauce.

  • 7

    Slice the cooked chicken into strips and return it to the skillet. Toss in the cooked pasta and gently mix to coat all components with the creamy sauce.

  • 8

    Serve warm, garnished with an extra sprinkle of jerk seasoning if desired.