YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Enjoy a vibrant and satisfying dish featuring tender Cajun-spiced chicken paired with whole wheat pasta and crunchy bell peppers, all enveloped in a light, creamy Greek yogurt sauce accented with a hint of olive oil. This recipe delivers a balanced mix of protein, complex carbohydrates, and fresh veggies, making it a versatile choice for any meal time.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 cup Bell Pepper (sliced)
1/4 cup Fat-Free Greek Yogurt
1 tsp Olive Oil
1 tsp Cajun Seasoning
1 clove Garlic
1/4 medium Onion
PREPARATION
Start by cooking the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, pat dry the chicken breast and season it generously on both sides with Cajun seasoning.
Heat olive oil in a skillet over medium heat. Add finely chopped garlic and diced onion, sautéing until fragrant and translucent.
Add the seasoned chicken breast to the skillet and cook for 4-5 minutes per side until the internal temperature reaches 165°F. Remove from the skillet and let rest for a few minutes before slicing into strips.
In the same skillet, add sliced bell peppers and sauté until just tender, about 3-4 minutes.
Lower the heat and stir in the fat-free Greek yogurt to create a light, creamy sauce. Mix well with the sautéed vegetables.
Toss the cooked pasta into the skillet, combining thoroughly with the vegetables and sauce.
Add the sliced chicken on top and gently mix into the pasta. Adjust seasoning with additional Cajun spice if desired.
Serve warm and enjoy your delicious, protein-packed meal.