YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Enjoy a vibrant dish of tender Cajun-spiced chicken paired with whole wheat pasta and crisp bell peppers, all enveloped in a light, creamy sauce made from nonfat Greek yogurt. The subtle heat from Cajun seasoning balances the creamy texture, resulting in a satisfying meal that’s both flavorful and nutritious.
INGREDIENTS
4 oz Chicken Breast
2 oz Dry Whole Wheat Pasta
1 cup sliced Red Bell Pepper
2 tbsp Plain Nonfat Greek Yogurt
1/2 tbsp Olive Oil
1/2 tsp Cajun Seasoning
Salt & Pepper to taste
1 clove Garlic, minced
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, pat the chicken breast dry and season both sides with Cajun seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the seasoned chicken breast to the skillet and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and slice it into strips.
In the same skillet, add the sliced red bell peppers and sauté for 3-4 minutes until they begin to soften.
Return the sliced chicken to the skillet and add the cooked pasta. Stir in the plain nonfat Greek yogurt, mixing until everything is well coated. Adjust seasoning with salt and pepper if needed.
Serve immediately, enjoying the harmonious blend of creamy texture and spicy Cajun flavor.