YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Enjoy a vibrant spin on classic pasta with tender Cajun-seasoned chicken, sweet red bell peppers, and a light, creamy nonfat Greek yogurt sauce. This dish delivers a balance of zesty spice and comforting creaminess, making it an ideal choice for a satisfying dinner.
INGREDIENTS
5 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 medium Red Bell Pepper
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
1/2 tsp Cajun Seasoning
PREPARATION
Cook the whole wheat pasta according to the package instructions until al dente, then drain and set aside.
Season the chicken breast with Cajun seasoning on both sides.
Heat olive oil in a skillet over medium heat, add minced garlic and sauté until fragrant.
Add the seasoned chicken breast and cook for about 5-6 minutes per side or until thoroughly cooked and golden brown. Remove from the skillet and slice into strips.
In the same skillet, add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.
Reduce heat to low and stir in the nonfat Greek yogurt to combine with the pan juices, creating a light creamy sauce.
Toss in the cooked pasta and sliced chicken, mixing well to coat all ingredients in the creamy sauce.
Serve warm and enjoy your delicious, protein-packed meal.