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 dish featuring tender Cajun-spiced chicken, whole wheat pasta, and crisp bell peppers enveloped in a light, creamy Greek yogurt sauce. This dish offers a balance of protein and whole grains with a kick of spice, perfect for dinner.

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NUTRITION

481kcal
Protein
47.2g
Fat
9.9g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 medium Red Bell Pepper

2 tbsp Low-Fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Cajun Seasoning

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, pat the chicken breast dry and season it evenly with Cajun seasoning.

  • 3

    Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 5-6 minutes per side until thoroughly cooked and lightly charred.

  • 4

    Remove the chicken from the skillet and let it rest for a few minutes, then slice into strips.

  • 5

    In the same skillet, add a minced garlic clove and sliced red bell pepper. Sauté for 3-4 minutes until the pepper softens slightly.

  • 6

    Return the chicken to the skillet along with the cooked pasta. Stir in the low-fat Greek yogurt until everything is well coated, creating a light, creamy sauce.

  • 7

    Adjust seasoning if necessary and serve warm. Garnish with extra Cajun seasoning or chopped parsley if desired.

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 dish featuring tender Cajun-spiced chicken, whole wheat pasta, and crisp bell peppers enveloped in a light, creamy Greek yogurt sauce. This dish offers a balance of protein and whole grains with a kick of spice, perfect for dinner.

NUTRITION

481kcal
Protein
47.2g
Fat
9.9g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 medium Red Bell Pepper

2 tbsp Low-Fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Cajun Seasoning

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, pat the chicken breast dry and season it evenly with Cajun seasoning.

  • 3

    Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 5-6 minutes per side until thoroughly cooked and lightly charred.

  • 4

    Remove the chicken from the skillet and let it rest for a few minutes, then slice into strips.

  • 5

    In the same skillet, add a minced garlic clove and sliced red bell pepper. Sauté for 3-4 minutes until the pepper softens slightly.

  • 6

    Return the chicken to the skillet along with the cooked pasta. Stir in the low-fat Greek yogurt until everything is well coated, creating a light, creamy sauce.

  • 7

    Adjust seasoning if necessary and serve warm. Garnish with extra Cajun seasoning or chopped parsley if desired.