YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Savor the bold flavors of Cajun spices intertwining with tender chicken and crisp bell peppers, tossed with whole wheat pasta in a light, creamy sauce. This dish offers a harmonious blend of zesty and creamy notes, perfect for a satisfying lunch or dinner that balances protein and vibrant veggies.
INGREDIENTS
4 oz Chicken Breast, skinless
1 cup cooked Whole Wheat Pasta
1 medium Red Bell Pepper
1/4 cup Unsweetened Almond Milk
1 tsp Whole Wheat Flour
1 tsp Olive Oil
Cajun Seasoning, Garlic Powder, Salt & Pepper to taste
PREPARATION
Start by cooking whole wheat pasta according to package directions until al dente. Drain and set aside.
Season the chicken breast generously with Cajun seasoning, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium heat. Sauté the chicken for about 5-6 minutes per side until fully cooked and lightly charred. Remove chicken and slice into strips.
In the same skillet, add sliced red bell pepper and a pinch more Cajun seasoning. Sauté until the peppers begin to soften, about 3-4 minutes.
Reduce heat to low and stir in unsweetened almond milk combined with whole wheat flour. Stir continuously until the mixture slightly thickens into a creamy sauce.
Return the sliced chicken to the skillet and toss with the sauce and bell peppers.
Combine the creamy chicken mixture with the cooked pasta, ensuring it is evenly coated with the sauce.
Adjust seasoning with additional salt, pepper, or Cajun spice if desired, and serve warm.