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

Savor a vibrant plate of tender Cajun-spiced chicken tossed with perfectly cooked pasta and crisp bell peppers, all enveloped in a light, creamy Greek yogurt sauce. This dish delivers a balance of spicy warmth and fresh crunch, making it a satisfying meal any time of day.

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NUTRITION

428kcal
Protein
39.2g
Fat
7.1g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 medium Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Cajun Seasoning

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente; drain and set aside.

  • 2

    Season the chicken breast with Cajun seasoning, salt, and pepper.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked.

  • 5

    Thinly slice the bell pepper and add to the skillet, cooking for another 2-3 minutes until just tender.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce, combining it with the chicken and bell peppers.

  • 7

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

  • 8

    Serve warm, adjusting seasonings with salt and black pepper as needed.

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

Savor a vibrant plate of tender Cajun-spiced chicken tossed with perfectly cooked pasta and crisp bell peppers, all enveloped in a light, creamy Greek yogurt sauce. This dish delivers a balance of spicy warmth and fresh crunch, making it a satisfying meal any time of day.

NUTRITION

428kcal
Protein
39.2g
Fat
7.1g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 medium Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Cajun Seasoning

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente; drain and set aside.

  • 2

    Season the chicken breast with Cajun seasoning, salt, and pepper.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked.

  • 5

    Thinly slice the bell pepper and add to the skillet, cooking for another 2-3 minutes until just tender.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce, combining it with the chicken and bell peppers.

  • 7

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

  • 8

    Serve warm, adjusting seasonings with salt and black pepper as needed.