YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Enjoy a vibrant, creamy pasta dish featuring tender Cajun-spiced chicken, whole wheat pasta, and crisp bell peppers, all enveloped in a light, tangy Greek yogurt sauce. This dish balances hearty protein and robust flavors with a creamy texture that elevates your meal experience.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1 medium Bell Pepper
0.75 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 tsp Cajun Seasoning
2 cloves Garlic
0.5 small Onion
PREPARATION
Cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.
While the pasta cooks, dice the bell pepper and thinly slice the half onion. Mince the garlic.
Season the chicken breast on both sides with Cajun seasoning.
Heat olive oil in a non-stick skillet over medium heat. Sauté the diced onion and minced garlic until softened, about 2-3 minutes.
Add the seasoned chicken breast to the skillet, cooking for 5-6 minutes on each side or until the internal temperature reaches 165°F. Remove the chicken and slice into strips.
In the same skillet, add the bell peppers and cook for an additional 2-3 minutes until they are slightly tender but still crisp.
Reduce the heat to low and stir in the nonfat Greek yogurt to form a creamy sauce, mixing thoroughly with the vegetables.
Return the sliced chicken to the skillet and then add the cooked pasta. Toss everything together until well combined and heated through.
Taste and adjust seasoning if needed, adding more Cajun seasoning if desired. Serve immediately.