Creamy Cajun Chicken Pasta with Bell Peppers

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

Creamy Cajun Chicken Pasta with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cajun Chicken Pasta with Bell Peppers

Enjoy a vibrant mix of tender Cajun-spiced chicken and colorful bell peppers tossed with whole wheat pasta in a light, creamy sauce enhanced with garlic and fresh spices. This dish offers a satisfying combination of bold flavors and a velvety finish, perfect for a balanced dinner that doesn’t compromise on taste.

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NUTRITION

483kcal
Protein
43.2g
Fat
13.3g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Whole Wheat Pasta, cooked (140g)

1 cup mixed Bell Peppers, chopped (92g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic, minced

1 tsp Cajun Seasoning

2 tbsp Low-Fat Cream Cheese (30g)

1/4 cup Chicken Broth (60g)

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast on both sides with Cajun seasoning. In a nonstick skillet, heat olive oil over medium-high heat.

  • 3

    Sauté the chicken for about 4-5 minutes per side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest.

  • 4

    In the same skillet, add minced garlic and chopped bell peppers. Sauté for about 3-4 minutes until the peppers are tender but still crisp.

  • 5

    Slice the cooked chicken into strips and return it to the pan with the vegetables.

  • 6

    Stir in the low-fat cream cheese and chicken broth, allowing the cream cheese to melt and combine with the broth to form a light, creamy sauce. Cook for another 2 minutes until everything is heated through.

  • 7

    Toss the cooked pasta into the skillet and mix well to coat evenly with the sauce.

  • 8

    Adjust seasoning with additional Cajun spice, salt, or pepper if desired. Serve warm.

Creamy Cajun Chicken Pasta with Bell Peppers

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

Creamy Cajun Chicken Pasta with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cajun Chicken Pasta with Bell Peppers

Enjoy a vibrant mix of tender Cajun-spiced chicken and colorful bell peppers tossed with whole wheat pasta in a light, creamy sauce enhanced with garlic and fresh spices. This dish offers a satisfying combination of bold flavors and a velvety finish, perfect for a balanced dinner that doesn’t compromise on taste.

NUTRITION

483kcal
Protein
43.2g
Fat
13.3g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Whole Wheat Pasta, cooked (140g)

1 cup mixed Bell Peppers, chopped (92g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic, minced

1 tsp Cajun Seasoning

2 tbsp Low-Fat Cream Cheese (30g)

1/4 cup Chicken Broth (60g)

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast on both sides with Cajun seasoning. In a nonstick skillet, heat olive oil over medium-high heat.

  • 3

    Sauté the chicken for about 4-5 minutes per side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest.

  • 4

    In the same skillet, add minced garlic and chopped bell peppers. Sauté for about 3-4 minutes until the peppers are tender but still crisp.

  • 5

    Slice the cooked chicken into strips and return it to the pan with the vegetables.

  • 6

    Stir in the low-fat cream cheese and chicken broth, allowing the cream cheese to melt and combine with the broth to form a light, creamy sauce. Cook for another 2 minutes until everything is heated through.

  • 7

    Toss the cooked pasta into the skillet and mix well to coat evenly with the sauce.

  • 8

    Adjust seasoning with additional Cajun spice, salt, or pepper if desired. Serve warm.