YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Enjoy a flavorful twist on classic pasta with succulent Cajun-spiced chicken, tender whole wheat pasta, and vibrant bell peppers coated in a creamy, tangy sauce enhanced with Greek yogurt and a hint of Parmesan. This dish delivers a delightful balance of spice, creaminess, and freshness, perfect for a satisfying main meal at any time of the day.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1/4 cup Non-Fat Greek Yogurt
1 medium Red Bell Pepper
1 tsp Olive Oil
1 clove Garlic
1 tsp Cajun Seasoning
1 tbsp Grated Parmesan Cheese
PREPARATION
Begin by bringing a pot of water to a boil. Add a pinch of salt and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with Cajun seasoning, salt, and pepper.
Heat olive oil in a medium skillet over medium heat. Sauté the chopped garlic until fragrant, about 30 seconds.
Add the seasoned chicken to the skillet and cook until no longer pink and lightly browned on the outside, approximately 5-7 minutes.
Dice the red bell pepper and add it to the skillet with the chicken. Sauté for an additional 3-4 minutes until the peppers are tender but still crisp.
Reduce the heat to low and stir in the non-fat Greek yogurt to create a creamy sauce, mixing thoroughly to coat the chicken and peppers. Let it warm for a minute, being careful not to boil to preserve the yogurt texture.
Toss the cooked pasta into the skillet, ensuring that all ingredients are evenly combined. Sprinkle grated Parmesan cheese on top and mix gently.
Adjust seasoning as needed and serve warm.