Creamy Roasted Red Pepper Rigatoni with Chili Flakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Rigatoni with Chili Flakes

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Rigatoni with Chili Flakes

Enjoy a vibrant twist on classic rigatoni with a silky roasted red pepper sauce gently enriched with creamy Greek yogurt. Tender chicken breast, al dente pasta, and a hint of chili flakes come together to create a dish that's both satisfying and balanced.

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NUTRITION

513kcal
Protein
49.6g
Fat
9.8g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Rigatoni Pasta (approx. 56g dry)

4 oz Chicken Breast (approx. 113g)

1/2 cup Roasted Red Peppers (approx. 75g)

1/4 cup Nonfat Greek Yogurt (approx. 61g)

1 tsp Olive Oil (approx. 4.5g)

1 Garlic Clove

1/2 tsp Chili Flakes

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a large skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt and pepper, then cook it in the skillet until fully cooked and golden on both sides, about 5-6 minutes per side. Remove and slice into bite-size pieces.

  • 3

    Meanwhile, cook the rigatoni in a pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 4

    In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.

  • 5

    Add the roasted red peppers to the skillet and warm through, then allow them to soften slightly.

  • 6

    Using a blender or food processor, blend the roasted red peppers with Greek yogurt until smooth, creating a creamy sauce. Return the sauce to the skillet.

  • 7

    Toss in the cooked rigatoni and sliced chicken. Sprinkle chili flakes and adjust salt and pepper to taste. Warm through for another 1-2 minutes to meld the flavors.

  • 8

    Garnish with fresh basil and serve immediately.

Creamy Roasted Red Pepper Rigatoni with Chili Flakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Rigatoni with Chili Flakes

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Rigatoni with Chili Flakes

Enjoy a vibrant twist on classic rigatoni with a silky roasted red pepper sauce gently enriched with creamy Greek yogurt. Tender chicken breast, al dente pasta, and a hint of chili flakes come together to create a dish that's both satisfying and balanced.

NUTRITION

513kcal
Protein
49.6g
Fat
9.8g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Rigatoni Pasta (approx. 56g dry)

4 oz Chicken Breast (approx. 113g)

1/2 cup Roasted Red Peppers (approx. 75g)

1/4 cup Nonfat Greek Yogurt (approx. 61g)

1 tsp Olive Oil (approx. 4.5g)

1 Garlic Clove

1/2 tsp Chili Flakes

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a large skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt and pepper, then cook it in the skillet until fully cooked and golden on both sides, about 5-6 minutes per side. Remove and slice into bite-size pieces.

  • 3

    Meanwhile, cook the rigatoni in a pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 4

    In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.

  • 5

    Add the roasted red peppers to the skillet and warm through, then allow them to soften slightly.

  • 6

    Using a blender or food processor, blend the roasted red peppers with Greek yogurt until smooth, creating a creamy sauce. Return the sauce to the skillet.

  • 7

    Toss in the cooked rigatoni and sliced chicken. Sprinkle chili flakes and adjust salt and pepper to taste. Warm through for another 1-2 minutes to meld the flavors.

  • 8

    Garnish with fresh basil and serve immediately.