YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Savor tender Cajun-seasoned chicken tossed with whole wheat pasta and vibrant bell peppers, all enveloped in a creamy Greek yogurt sauce. This dish delivers a balanced flavor profile with a hint of spice and refreshing crunch from the peppers, making it a delightful meal for any time of day.
INGREDIENTS
3 oz Chicken Breast
0.5 cup Whole Wheat Pasta (cooked)
0.5 cup sliced Red Bell Pepper
0.5 cup sliced Yellow Bell Pepper
2 tbsp Plain Nonfat Greek Yogurt
2 tsp Olive Oil
1 clove minced Garlic
1 tsp Cajun Seasoning
PREPARATION
Begin by cooking the whole wheat pasta according to package instructions until al dente, then set aside.
Season the chicken breast on both sides with the Cajun seasoning.
Heat the olive oil in a skillet over medium heat, then add the minced garlic and sauté for about 30 seconds until fragrant.
Add the seasoned chicken breast to the skillet and cook for about 4-5 minutes per side, or until fully cooked and lightly browned. Remove the chicken from the skillet and let it rest before slicing.
In the same skillet, add the sliced red and yellow bell peppers. Sauté for 3-4 minutes until they begin to soften but still retain some crunch.
Return the sliced chicken to the skillet and add the cooked pasta. Stir in the Greek yogurt to create a light, creamy sauce, mixing everything until well combined.
Adjust seasoning if necessary, and serve warm.