YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Enjoy a vibrant dish featuring tender Cajun-seasoned chicken, whole wheat pasta, and crisp bell peppers enveloped in a light, creamy Greek yogurt sauce. This recipe delivers a perfect balance of protein and flavor, making it an ideal choice for a satisfying dinner that fits within your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1/2 cup Red Bell Pepper, sliced
1/4 cup Nonfat Greek Yogurt
1/2 teaspoon Olive Oil
1/4 medium Yellow Onion, diced
1 clove Garlic, minced
1/4 cup Chicken Broth (Low Sodium)
1 teaspoon Cajun Seasoning
PREPARATION
Prepare the chicken breast by patting dry and seasoning with Cajun seasoning on both sides.
Heat olive oil in a non-stick skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.
Add the seasoned chicken to the skillet and cook for about 5-6 minutes on each side, or until fully cooked through. Once done, remove the chicken and slice it into strips.
In the same skillet, add the sliced red bell peppers and sauté for 2-3 minutes until they start to soften. Pour in the chicken broth to deglaze the pan.
Stir in the nonfat Greek yogurt, allowing the sauce to become creamy and heated through, but do not let it boil to avoid curdling.
Mix in the cooked whole wheat pasta, ensuring it’s well coated with the creamy sauce.
Return the sliced chicken to the skillet and toss everything together until combined. Taste and adjust Cajun seasoning if needed.
Serve warm and enjoy your nutritious, flavor-packed meal!